Grilled Veggie Primavera Parmesan

A variety of fresh grilled vegetables, baked in a homemade tomato sauce with fresh spinach and cheese.


  1. Preheat oven to 375°.
  2. In a food processor, pulse together onion and garlic.
  3. In a large stock pot, heat oil over medium-high heat. Add onion and garlic, sauté until soft and fragrant.
  4. Add 1/2 tablespoon salt and pepper, Italian seasoning and basil and cook for 1 minute. Deglaze pan with wine. Add tomatoes, vinegar and brown sugar; simmer for 20 minutes.
  5. Heat grill to medium-high heat. Season eggplant, squash, zucchini and mushrooms with remaining salt and pepper. Grill for 2 minutes each side.
  6. In a 13x9-inch casserole dish, cover bottom of pan with 1 cup of tomato sauce. Layer with grilled vegetables, 1 cup of sauce, spinach, 1 cup of sauce and cheese. Cook for 20 minutes, or until the cheese is melted and bubbly.

TIP: Freeze remaining sauce for up to 1 month.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen    


Calories 500 Total Fat 17g Sodium 330mg Total Carbohydrate 66g Fiber 9g Sugars 11g Protein 24g