Zucchini Pomodoro Bowl

Zucchini Pomodoro Bowl

Serves: 4

Ingredients:

  • 3 zucchini, large dice
  • 1 eggplant, large dice
  • 8 oz. portobello mushrooms, thickly sliced (optional)
  • 2-3 cloves of garlic, minced
  • 8 oz. marinara sauce (homemade or Rao’s)
  • 16 oz. cooked grilled chicken, cut into bite size pieces
  • 4 oz. pecorino cheese, grated
  • 2 tbs extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 cup basil or Italian parsley, chopped

Directions:

  1. Preheat the oven to 375 degrees.
  2. Toss the vegetables with the olive oil, garlic, salt and pepper, and arrange on a baking sheet with parchment paper. You may need two baking sheets if you can’t lay the vegetables out in a single layer.
  3. Roast the vegetables for 15-20 minutes, turning halfway.
  4. Meanwhile, prepare or heat the marinara sauce and cut the chicken.
  5. Place the roasted vegetables in a bowl, top with the marinara sauce, chicken, herbs, and pecorino cheese.

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