A.1. Roasted Vegetable Bake for 32  Vegetables  376 reads

A.1. Roasted Vegetable Bake
A tangy medley of thinly sliced eggplant, zucchini, tomatoes, beets and A.1. Sauce.

plum tomatoes, sliced, grilled 3 lb. or 2 qt.
red beets, sliced, grilled 2 lb. + 6.4 oz. or 2 qt.
eggplants, sliced, grilled 2 lb. or 2 qt.
zucchini, sliced, grilled 2 lb. or 2 qt.
A.1. Original Sauce 1 lb. + 2 oz. or 2 cups
extra virgin olive oil 8 oz. or 1 cup
garlic, minced 3.2 oz. or 2/3 cup
Italian parsley, chopped 1.4 oz. or 2/3 cup

ARRANGE vegetables in ovenproof baking dish, alternating in a colorful pattern. Top with A.1., oil and garlic.

BAKE in 350ºF standard oven 15 to 20 min. or until vegetables are soft but not mushy. Garnish with parsley.

Yield: 32 servings, about 1 cup each

Rating 2.67/5
Rating: 2.7/5 (33 votes)
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