- Preheat oven to 425°F.
- Rinse and peel 1 small red onion. Peel 2 medium garlic cloves. Rinse 1 small eggplant, 1 medium zucchini, 1 medium yellow squash and 1 large tomato.
- Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
- In a medium bowl, add onion, eggplant, zucchini, squash, garlic, 3 tablespoons canola oil, 1 teaspoon dried basil, 1 teaspoon dried oregano, and ¼ teaspoon ground 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 to 20 minutes more.
Cooking and Serving Tips
- If fresh tomatoes are not in season or not available in your store, use 1 (14 ½-ounce) can diced tomatoes, no salt added. Drain in a colander. Add to baking sheet in step 6.
- Serve over polenta, spinach, brown rice, whole wheat pasta or with hearty whole grain bread.
- Top with grated Parmesan cheese, if you like.
- For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking.
