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Roasted Squash and Eggplant Casserole with Chicken

Preparation Time: 45 minutes
  • 1 large yellow squash
  • 1 medium eggplant
  • 1 ½ tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 fresh lemon, juiced
  • 4 cloves garlic
  • 1 teaspoon fresh parsley
  • Black pepper to taste
  • ½ cup fresh basil, chopped
  • 2 medium size chicken breasts, pre-cooked and cubed
  • 1 cup canned tomato sauce
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.
 
Serves:
6
 
1 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
calories: 158
Total Fat: 5.4g
Saturated Fat: 1.0g
% of Calories from Fat: 30%
% of Calories from Saturated Fat: 6%
Protein: 17g
Carbohydrates: 12g
Cholesterol: 40mg
Dietary Fiber: 5g
Sodium: 292mg
 
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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