Mallorca-Style Vegetable Bake

Roasted eggplant, potatoes, zucchini, tomatoes and fresh herbs for a touch of Spanish cuisine

Recipe concept developed by The Culinary Institute of America

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