Char Baked Tomato Zucchini And Eggplant Recipes

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.)
• Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.

Steps:

• STEP 1 Preheat the oven to 400 degrees Fahrenheit. STEP 2 Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.) STEP 3 Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.

Steps:

• Preheat oven to 350.
• Arrange eggplant, zukes and mushrooms in 9" square baking dish.
• Heat oil in small skillet over medium heat.
• Add onion, fennel, and garlic.
• Sautee 3-4 minutes until onion is tender.
• Add tomatoes with juice, basil, tomato paste and Splenda.
• Cook about 4 more minutes until sauce thickens.
• Pour sauce over veggies.
• Cover and bake 30 minute.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

Steps:

• Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
• After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
• Preheat the oven to 400°F
• Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
• Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
• Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
• Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
• Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.