Mallorca-Style Vegetable Bake

Mallorca-Style Vegetable Bake from Hunt's® combines roasted eggplant, potatoes, zucchini, tomatoes and fresh herbs for a touch of Spanish cuisine.

Hands On: 30 minutes

Total Time: 50 minutes

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

Preheat oven to 400°F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.

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Mallorca-Style Vegetable Bake