Description
Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful, plant-based recipe takes about 10 minutes to get into the oven.
Ingredients
Tomato Sauce:
- 2 cups marinara sauce
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
Vegetables:
- 1 medium eggplant, chopped
- 1 small zucchini, chopped
- 1 small onion, diced
- 1/2 cup kalamata olives, sliced
- 1 can white beans, rinsed drained
Topping:
- ½ cup shredded plant-based cheese
Instructions
- Preheat oven to 375 F.
- Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil, garlic, Italian seasoning, and black pepper.
- In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.
- Pour half of the tomato sauce over the vegetables.
- Layer the remaining vegetables—eggplant, zucchini, onion, olives and beans.
- Pour over the remaining tomato sauce.
- Sprinkle with plant-based cheese.
- Cover with foil and bake at 375 F for 30 minutes. Remove foil and bake for an additional 25-30 minutes, until tender and golden brown. Makes 6 servings.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Entree
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 10 g
- Sodium: 245 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 38 mg
- Fiber: 9 g
- Protein: 8 g