Roasted Squash and Eggplant Casserole with Chicken

Prep Time: 40 minsServings: 6
Balsamic vinegar and basil add savory depth to this delicious low-calorie casserole.


Preheat oven to 350 degrees.

Slice squash and eggplant lengthwise.

In a bowl mix the oil, vinegar, lemon juice, garlic, parsley, black pepper.

Brush squash and eggplant with this seasoning mixture.

Grill the vegetables for 2 to 3 minutes on each side, or roast them in the oven under the broiler.

Arrange squash, eggplant, basil and chicken in an 8×8 cooking dish and cover with tomato sauce.

Heat in the oven 20 to 30 minutes or until thoroughly heated. 

Each serving provides: An excellent source of vitamin C and a good source of magnesium, potassium, folate and fiber.


Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

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