Roasted Squash and Eggplant Casserole with Chicken
By Fruits & Veggies - More Matters
This great casserole recipe will help you use up extra squash and eggplant from your garden.
- 1 large yellow squash
1 medium eggplant
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 fresh lemon, juiced
4 cloves garlic
1 teaspoon fresh parsley
Black pepper to taste
1/2 cup fresh basil, chopped
2 medium size chicken breasts, pre-cooked and cubed
1 cup canned tomato sauce
Preheat oven to 350 degrees.
Slice squash and eggplant lengthwise.
In a bowl mix the oil, vinegar, lemon juice, garlic, parsley, black pepper.
Brush squash and eggplant with this seasoning mixture.
Grill the vegetables for 2 to 3 minutes on each side, or roast them in the oven under the broiler.
Arrange squash, eggplant, basil and chicken in an 8x8 cooking dish and cover with tomato sauce.
Heat in the oven 20 to 30 minutes or until thoroughly heated.
Each serving provides: An excellent source of vitamin C and a good source of magnesium, potassium, folate and fiber.
- Total Fat:5.4g
- Saturated Fat:1g
- Dietary Fiber:5g
- % of Calories from Fat:30%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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