This combination of squash, eggplant and tomatoes tastes great over pasta with some freshly grated Parmesan.
  • Makes: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 1.5 hours
  • Difficulty Rating: Easy

  • Recipe Created By:


  1. Heat oven to 350 degrees. Cut all vegetables into 1- to 2-inch pieces.
  2. Toss vegetables in olive oil, salt and pepper, then spoon into a large roasting pan.
  3. Roast for 1½ hours, until vegetables are very soft. Serve in a bowl or try it over pasta.


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