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The Kitchen Diary:
Roasted Tomato and Eggplant With Basil

Roasted eggplant and tomato slices garnished with basil and balsamic vinegar make a hearty and visually appealing hors d’oeuvre or vegetable side dish.

January 15, 2016

The Kitchen Diary
Easy, hearty, and veggie-friendly.

Easy, hearty, and veggie-friendly.

Roasted Tomato and Eggplant With Basil
Print Recipe
Roasted eggplant and tomato slices garnished with basil and balsamic vinegar make a hearty and visually appealing hors d'oeuvre or vegetable side dish.
Servings
4-5 stacks
Cook Time
25 minutes
Servings
4-5 stacks
Cook Time
25 minutes
Roasted Tomato and Eggplant With Basil
Print Recipe
Roasted eggplant and tomato slices garnished with basil and balsamic vinegar make a hearty and visually appealing hors d'oeuvre or vegetable side dish.
Servings
4-5 stacks
Cook Time
25 minutes
Servings
4-5 stacks
Cook Time
25 minutes
Ingredients
Servings: stacks
Instructions
  1. Preheat oven to 350ºF.
  2. Cut eggplant and tomato into 1/2 inch thick slices. Place slices on tinfoil -lined baking tray, drizzling olive oil and sprinkling pepper on top.
  3. Place baking tray in oven for 25 minutes.
  4. Once removed out of the oven, place eggplant and tomato slices on top of each other to create stacks.
  5. Add basil leaves to the stacks, topping off with balsamic vinegar.
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michelle-marie_bio
Michelle Marie is the journaler, crafter and dreamer behind Seaweed Kisses, and journaling inspiration blog. See more of her work at www.seaweedkisses.com.








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