Roasted Squash and Eggplant Casserole with Chicken
Prep time
Cook time
Total time
Contributed with permission by Fresh Produce and ARA Content.
Recipe type: Main
Serves: 6
  • 1 large yellow squash
  • 1 medium eggplant
  • 1½ tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 fresh lemon, juiced
  • 4 cloves garlic
  • 1 teaspoon fresh parsley
  • Black pepper to taste
  • ½ cup fresh basil, chopped
  • 2 medium size chicken breasts, pre-cooked and cubed
  • 1 cup canned tomato sauce
  1. Preheat oven to 350 degrees.
  2. Slice squash and eggplant lengthwise.
  3. In a bowl mix the oil, vinegar, lemon juice, garlic, parsley, black pepper. Brush squash and eggplant with this seasoning mixture.
  4. Grill the vegetables for 2 to 3 minutes on each side, or roast them in the oven under the broiler.
  5. Arrange squash, eggplant, basil and chicken in an 8x8 cooking dish and cover with tomato sauce. Heat in the oven 20 to 30 minutes or until thoroughly heated.
Nutrition Information
Calories: 161 Fat: 5.5 g Saturated fat: 1 g Carbohydrates: 12 g Fiber: 5 g Protein: 17 g Cholesterol: 40 mg
Recipe by Webicurean at