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
  1. Preheat oven to 325.
  2. In a large pan, heat olive oil over medium heat.
  3. Add onion and bell pepper, sauteing alone for a couple minutes.
  4. Then add zucchini, eggplant, squash, mushrooms, garlic.
  5. Saute until vegetables become a little tender, but not mushy.
  6. Add in tomatoes, using most of the juice but not all.
  7. Add in oregano, basil, salt, and pepper.
  8. Transfer to a glass baking dish.
  9. Bake 20 minutes.
  10. Add parmesan or mozzarella and bake for an additional 10.
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.