Easy and attractive summer side dish made up of layers of zucchini, eggplant and tomatoes.
1 pound eggplant peeled and cut crosswise 1/2-inch thick
1 pound zucchini, sliced 1/2-inch thick
1 pound tomatoes sliced 1/2-inch thick
3 tablespoon extra-virgin olive oil
1 teaspoon finely chopped rosemary
1. Heat oven to 400F.
2. Grease a 12X10 inch baking dish with olive oil. Arrange all vegetables in rows overlapping. Season each row with salt and pepper.
3. Drizzle the top with olive oil and sprinkle with rosemary.
4.Bake 40 minutes or until veggies start to brown.
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