Zucchini Pomodoro Bowl

• 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.