This material was funded by USDA’s Supplemental Nutrition Assistance Program- SNAP-Ed.

This institution is an equal opportunity provider.



​1. Preheat oven to 425°F.
2. Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash, and tomato.
3. Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
4. In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.
5. Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
6. Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15–20 minutes more.

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Georgia Communities are "Hungry for Healthy"


Cooking Matters partners with nonprofits, community groups, and public organizations across in the Metro Atlanta area to provide Cooking Matters courses to low-income families in venues that are convenient to your organization.

Open Hand invested in a private-public partnership with Wayfield Foods, Inc. and the USDA to launch a Healthy Retail marketing campaign titled “Are you Hungry for Healthy”.


Check out more recipes by the season here!


We offer six-week Cooking Matters courses to adults, kids, and families. Open Hand staff/ Registered Dietitians or volunteers teach each course. The courses cover meal preparation, grocery shopping, food budgeting and nutrition.


Our mission is to empower families with the skills to stretch their food budgets and cook healthy meals so their children get nutritious food at home.

Recipe of the month


  • Serve over polenta, spinach, brown rice, whole wheat pasta, or with hearty whole grain bread.
  • Top with grated Parmesan cheese, if you like.
  • For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking

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Serves: 4,

1 1/2 cups per serving

-1 small red onion
-2 medium cloves garlic
-1 small eggplant
-1 medium zucchini
-1 medium yellow squash
-1 large tomato
-3 Tablespoons canola oil
-1 teaspoon dried basil
-1 teaspoon dried oregano
-¼ teaspoon salt
-¼ teaspoon ground black pepper