Each summer comes the abundance of zucchini and tomatoes. If you look around our market eggplant is another beautiful abundance. This recipe makes use of the abundance in a simple way – chop all of the vegetables, coat them in olive oil, garlic, and Parmesan, then bake them together. A beautiful and simple summer dish emerges from the oven to your table with aromatic flavors to match.


3 medium zucchini, sliced
1 small/medium eggplant about 3/4 pound
1-pint cherry tomatoes. halved
2 Jalapenos, chopped
1 tablespoon extra-virgin olive oil
4 large cloves garlic minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated Parmesan cheese, divided
1/4 cup chopped fresh basil divided
1/4 cup chopped fresh parsley, divided


Preheat oven to 350º degrees.
Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut them into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with olive oil, then add the garlic, salt, pepper, 1/3 cup of Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.