• Cooking Time:
  • Servings:
  • Preparation Time:


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.


  • 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.

Categories: Main Dish  Side Dish  Vegetable  Vegetarian 
© 2006-2017 BakeSpace, Inc. All Rights Reserved