45 to 60 minutes
6 - 8 servings
1 small Eggplant, 3 small zucchini, 3 small squash cut 1 to 1 1/2\\" wedges
1 cnt. (8 oz.) H-E-B Ready, Fresh Go! Diced onions and celery
2/3 medium Carrots cut into 1-inch pieces
1 cnt. (8 oz.) H-E-B Ready, Fresh Go! Diced tri color peppers
1 package (12 oz.) H-E-B Ready, Fresh Go! Green beans
4 Sun-driedtomatoes (not packed in oil)
6 cloves H-E-B Ready, Fresh Go! Garlic (split in thirds)
3 Tablespoons H-E-B extra virgin olive oil
3 medium Ripe, tomatoes cut into 1-inch pieces
1/2 cup Packed basil leaves plus 1 tbsp. Fresh rosemary and thyme chopped
Pre-heat oven to 450F.
Combine all vegetables (except the fresh tomatoes) with garlic and olive oil. Pour into a large baking pan. Place in the preheated oven. Bake for 30 minutes, occasionally turning vegetables for even browning.
Add fresh tomatoes and continue cooking for another 15 to 30 minutes or until vegetables are tender. Season with salt and pepper. Serve hot or cold, garnish with fresh chopped herbs
No Nutritional Information Available
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