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“This is a great recipe for all your delicious summer vegetables: squash, tomatoes, zucchini and eggplant!”
READY IN:
30mins
SERVES:
4
YIELD:
1 dish
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove outer peel from eggplant and dice into ½ inch pieces.
  2. Heat 1-2 oz. of olive oil in a heavy gauge skillet.
  3. Sauté the diced eggplant for 2-3 minutes then place on a towel to drain.
  4. After draining place cooked eggplant into a small oval casserole dish.
  5. Preheat oven to 375°F.
  6. Carefully slice the zucchini , yellow squash , and tomatoes about ¼ inch even slices.
  7. Slice the Brie also into ¼ inch slices (utilizing a cheese wire makes simplifies this).
  8. Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center.
  9. When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme.
  10. Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly.

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