- 1 Lg Eggplant
- 2 Medium Squash (Zucchini or yellow or one of each)
- 2 Bell Peppers
- 8 oz of Sun Dried Tomato Vinaigrette
- 2-3 Fresh tomatoes (or you can use a 16 oz can of diced tomatoes from stock pile)
- 2 Tbsp. Garlic Powder
- Salt, Pepper, Parsley, and Basil (to taste)
- 2 Tbs. Grated Parmesan Cheese
- 1-2 Cups of Shredded Mozzarella Cheese
You can substitute a small can of tomato sauce for the vinaigrette if you do not want to purchase the vinaigrette and have tomato sauce in stock… although the taste will not be quite the same.
1.) Slice eggplant into rounds and then quarter the rounds. Slice squash into rounds. Dice onion. Slice peppers into strips and cut into smaller segments (2-3 slices per strip). Add all these ingredients to a large sauce pan or stock pot along with the Sun Dried Tomato Vinaigrette and cook on medium-high heat for 8 minutes.
2.) Meanwhile dice tomatoes if using fresh tomatoes or drain tomatoes if using canned tomatoes. After the 8 minutes of cooking from step 1, add tomatoes and seasonings, and cook for an additional 15 minutes.
3.) Preheat oven to 350 degrees. Add contents of pot to a 13×9 casserole dish. Sprinkle the top with Parmesan Cheese and Mozzarella Cheese (really you can use as much cheese as you desire here). Then bake in the oven for about 15 minutes (until the cheese is nicely melted).
Note: for a Vegan version of this recipe, simply eliminate the cheese and baking step, and cook for a little longer on the stove-top until veggies are completely cooked through.
This makes a great vegetarian entree or can be dished out into smaller portions as a side dish (leftovers can be frozen for future meals). As an entree, this should serve about 6 people.