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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I adapted this from Kraft Foods Magazine. I make this every fall when I want to use up the veggies in the garden that are a little too much on the ripe side, but still edible. It's a great one pot side dish. Ingredients:
1 medium eggplant, cut into chunks |
1 medium onion, cut into chunks |
1 red pepper, cut into chunks |
1 small zucchini, cut into chunks |
1 small yellow squash, cut into chunks |
1/2 teaspoon garlic salt |
1/2 teaspoon italian seasoning |
1/4 cup sun-dried tomato dressing |
1 (16 ounce) can diced low-sodium tomatoes, undrained |
1/4 cup parmesan cheese, grated |
1 cup mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Saute vegetables, garlic salt, italian seasoning and dressing in a large ovenproof skillet until tender.
3. Add tomatoes with their liquid and cook about 15 more minutes to allow some of the liquid to evaporate.
4. Top with cheeses and bake uncovered for 15 minutes.
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