Baked Veggie Medley
1 T. extra virgin olive oil
1 T. minced garlic
1 can diced, peeled tomatoes
1 onion, diced
1 bell pepper, diced
1 zucchini, sliced
1 yellow squash, sliced
1 eggplant, sliced
8 oz. fresh sliced mushrooms
2 tsp. dried oregano
1 tsp dried basil
salt and pepper to taste
1/3 cup grated parmesan cheese, or mozzarella
Preheat oven to 325.
In a large pan, heat olive oil over medium heat.
Add onion and bell pepper, sauteing alone for a couple minutes.
Then add zucchini, eggplant, squash, mushrooms, garlic.
Saute until vegetables become a little tender, but not mushy.
Add in tomatoes, using most of the juice but not all.
Add in oregano, basil, salt, and pepper.
Transfer to a glass baking dish.
Bake 20 minutes.
Add parmesan or mozzarella and bake for an additional 10.
Pairs Well With
This is a really versatile dish. The veggies can be changed around to your liking, and you can add this to pasta (I love it with orzo) for a complete meal.