Eggplant And Zucchini Stack at Delora Laura blog

Eggplant And Zucchini Stack. Layer 1/2 of the slices on the bottom of the dish. Our simple recipe can be broken down into three main components: It’s very easy to put together and a much better way to eat your veggies with less than 100 calories per serving. Season with salt (preferably kosher) and pepper. Preheat oven to 425 degrees. Grease a 9 square baking dish. This eggplant and zucchini gratin recipe is perfectly baked and ready in less than an hour. Brush both sides of eggplant, zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Top with 1/2 c of the. Cut the eggplant into 1/2 thick slices. Grease a large baking sheet. This grilled zucchini and eggplant stack with basil pesto is a vibrant and flavorful dish that brings together the charred, smoky flavors of grilled vegetables with the. Grease 4 (8 to 10 ounce) ramekins. Enjoy as a side dish, on top of rice, or combined with a salad!

Grease a large baking sheet. Brush both sides of eggplant, zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Top with 1/2 c of the. Season with salt (preferably kosher) and pepper. Cut the eggplant into 1/2 thick slices. This grilled zucchini and eggplant stack with basil pesto is a vibrant and flavorful dish that brings together the charred, smoky flavors of grilled vegetables with the. Our simple recipe can be broken down into three main components: It’s very easy to put together and a much better way to eat your veggies with less than 100 calories per serving. This eggplant and zucchini gratin recipe is perfectly baked and ready in less than an hour. Layer 1/2 of the slices on the bottom of the dish.

Eggplant Stack

Eggplant And Zucchini Stack Cut the eggplant into 1/2 thick slices. It’s very easy to put together and a much better way to eat your veggies with less than 100 calories per serving. This grilled zucchini and eggplant stack with basil pesto is a vibrant and flavorful dish that brings together the charred, smoky flavors of grilled vegetables with the. Enjoy as a side dish, on top of rice, or combined with a salad! This eggplant and zucchini gratin recipe is perfectly baked and ready in less than an hour. Grease a 9 square baking dish. Preheat oven to 425 degrees. Our simple recipe can be broken down into three main components: Grease 4 (8 to 10 ounce) ramekins. Brush both sides of eggplant, zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 c of the. Cut the eggplant into 1/2 thick slices. Grease a large baking sheet. Season with salt (preferably kosher) and pepper.