VEGETABLE SIDE DISH HARVEST VEGETABLE BAKE(click here to print)

Harvest Vegetable Bake

	2-3 TB. olive oil 3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC) 2 small to medium eggplants, cut into 1/2-inch cubes 2 tsp. TUSCAN SUNSET, divided 1/4-1/2 tsp. salt, to taste 2 small zucchinis, sliced 1 small yellow summer squash, sliced 1 Cup sliced fresh mushrooms (8-10 medium) 1/2 Cup grated Parmesan cheese 2 large tomatoes, chopped 2 Cups shredded mozzarella cheese                                                                                    *Tuscan Sunset is a salt-free Italian type seasoning made by Penzey's Spices*

Preheat oven to 350°. Heat the olive oil in a large frying pan. Add the garlic right away if fresh, after the first 10 minutes cooking time if using PENZEYS MINCED GARLIC. Add the eggplant and cook until soft, approximately 10-15 minutes, adding 1 tsp. of TUSCAN SUNSET while cooking. Spread the cooked eggplant in the bottom of an ungreased 9x13 pan. Layer zucchinis, summer squash and mushrooms on top of the eggplant, sprinkling Parmesan cheese between the layers. Use the tomatoes for the final layer and top with mozzarella cheese mixed with the remaining TUSCAN SUNSET. Bake for 35-40 minutes, until bubbly brown. You may need to cover with aluminum foil to avoid over-browning. Prep. time: 30 minutes Cooking time: 35-40 minutes Serves: 8-10 Nutritional Information: Servings 9; Serving Size 1 slice (105g); Calories 100; Calories from fat 70; Total fat 7g; Cholesterol 15mg; Sodium 270mg; Carbohydrate 4g; Dietary Fiber 1g; Sugars 2g; Protein 8g.

*www.penzeys.com*