Roasted Veggie Bake

4 servings

  • 1 medium eggplant, cut into 6 slices lengthwise
  • 1 medium zucchini, cut into 4 slices lengthwise
  • 1 large yellow squash, cut into 4 slices lengthwise
  • 1 large red bell pepper, cut into 1/2 inch strips
  • Nonstick cooking spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 3/4 cup (3 ounces) finely shredded part-skim mozzarella cheese
  • 1/4 cup tomato sauce
  1. Preheat the oven to 425 degrees. Coat two baking sheets with nonstick cooking spray.
  2. Place the vegetables on the baking sheets in a single layer. Lightly spray the vegetables with nonstick cooking spray then season both sides with the salt and pepper. Bake for 20 to 22 minutes, or until tender.
  3. Remove the vegetables from the oven and reduce the oven temperature to 350 degrees. Coat an 8 inch square baking dish with nonstick cooking spray.
  4. Place 3 slices of the roasted eggplant in the bottom of the baking dish. Spread half the ricotta cheese, half the chopped basil, and 1/4 cup shredded mozzarella cheese over the top. Layer over that the zucchini and yellow squash slices, and the red pepper strips. Spread the remaining ricotta cheese on top, then the remaining basil, and 1/4 cup mozzarella cheese. Place the remaining three slices of eggplant over that and top with the tomato sauce and remaining 1/4 cup mozzarella cheese.
  5. Bake for 10 to 12 minutes, or until heated through and the cheese is melted. Cut and serve.