Try our Easy Ratatouille recipe! Add this dish to a pasta night for an extra kick of veggies. Serves 10.
1 medium zucchini, thinly sliced
1 medium eggplant, thinly sliced
2 tablespoons olive oil
1 1/2 teaspoons Italian seasoning
Pepper to taste
1 can diced tomatoes, 14 ounces
Preheat oven to 425 degrees F. Spray 9″ x 9″ baking dish with cooking spray.
Toss zucchini and eggplant in bowl with olive oil, Italian seasoning, and pepper.
Gently place zucchini and eggplant mixture in dish and top with tomatoes.
Bake 30 minutes or until vegetables are tender.