Makes: 4 servings (1½ cups each)
1 small red onion (diced)
2 medium cloves garlic (minced)
1 small eggplant (cut into ½” cubes)
1 medium zucchini (sliced)
1 medium yellow squash (sliced)
1 large tomato (chopped)
3 Tablespoons canola oil
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
- Preheat oven to 425°F.
- In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.
- Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
- Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15–20 minutes. Serve.
Total Cost: $4.48
Serving Cost: $1.12