Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

Ingredients

Vegetarian, Gluten free

∙ Serves 6

Produce

• 1/4 cup Basil, fresh
• 1 pint Cherry tomatoes
• 1 Eggplant, small medium
• 4 large cloves Garlic
• 1/4 cup Parsley, fresh
• 3 Zucchini (about 1 1/2 pounds), medium

Baking & Spices

• 1/4 tsp Black pepper, ground
• 1/4 tsp Kosher salt

Oils & Vinegars

• 1 tbsp Olive oil, extra-virgin

Dairy

• 2/3 cup Parmesan cheese