Roasted Squash and Eggplant Casserole with Chicken Recipe

Ingredients:

  • 1 large yellow squash
  • 1 medium eggplant
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 fresh lemon, juiced
  • 4 cloves garlic
  • 1 teaspoon fresh parsley
  • Black pepper to taste
  • 1/2 cup fresh basil, chopped
  • 2 medium size chicken breasts, pre-cooked and cubed
  • 1 cup canned tomato sauce

Directions:

  • Preheat oven to 350°F.
  • Lengthwise, slice squash and eggplant.
  • In a bowl combine 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.

Courtesy ARA Content

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