Harvest Vegetable Bake

Harvest Vegetable Bake Recipe

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Richard Hoover


Courtesy of Penzeys Spices. Note: Tuscan Sunset is a spice blend produced by Penzeys.


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8 - 10
30 Min
40 Min


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  • 3 Tbsp
    olive oil
  • 3 clove
    minced garlic
  • 2
    small eggplants, cut into 1/2-cubes
  • 2 tsp
    tusan sunset, divided
  • 1/4 tsp
  • 2
    small zucchinis, sliced
  • 1
    small summer squash, sliced
  • 1 c
    sliced mushrooms
  • 1/2 c
    parmesan cheese
  • 2
    large tomatoes, chopped
  • 2 c
    shredded mozzarella cheese

How to Make Harvest Vegetable Bake


  1. Pre heat oven to 350 degrees. Heat the olive oil in a large skillet. Add the eggplant and garlic and cook until soft, approximately 10 to 15 minutes, adding the Tuscan Sunset while cooking.
  2. Spread the eggplant in the bottom of a 13 X9 pan. Layer the zucchinis, summer squash and mushrooms on top of the eggplant, sprinkling with parmesan cheese between the layers. Use the tomatoes for the final layer and top with the mozzarella cheese mixed with the Tuscan Sunset.
  3. Bake for 35-40 minutes, until bubbly brown. You may need to cover with foil to avoid over browning.

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About Harvest Vegetable Bake

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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