Baked Veggie Medley


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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