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e. suffolk@cornell.edu
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Makes: 4 servings (1½ cups each)


1 small red onion (diced)
2 medium cloves garlic (minced)
1 small eggplant (cut into ½” cubes)
1 medium zucchini (sliced)
1 medium yellow squash (sliced)
1 large tomato (chopped)
3 Tablespoons canola oil
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper

  1. Preheat oven to 425°F.
  2. In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.
  3. Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
  4. Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15–20 minutes. Serve.

Total Cost: $4.48
Serving Cost: $1.12