Roasted Squash and Eggplant Casserole with Chicken

Fruits and Veggies More Matters
6 Servings

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Preheat oven to 350 degrees.

Slice squash and eggplant lengthwise.

In a bowl mix 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 x 8 cooking dish and cover with tomato sauce.

Heat in the oven 20 to 30 minutes or until thoroughly heated.


Each serving provides: An excellent source of vitamin C and a good source of magnesium, potassium, folate and fiber. ​​


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


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