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MALLORCA-STYLE VEGETABLE BAKE

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 12
INGREDIENTS
  • 1 pound baking potatoes, cut into 1/2-inch cubes
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 tablespoons virgin olive oil
  • 2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 pound eggplant, peeled, cut into 1/2-inch cubes
  • 1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
DIRECTIONS

Preheat oven to 400°F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.

Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered 10 minutes more or until desired doneness.