SERVES 6
This recipe is a delicious mixture of zucchini, squash, eggplant, and tomato, all garnished with a hint of garlic and fresh basil.
1 MEDIUM ZUCCHINI
1 MEDIUM YELLOW SUMMER SQUASH
1 POUND EGGPLANT
1 POUND RIPE RED TOMATOES COOKING SPRAY
1 TABLESPOON MINCED GARLIC
2 TABLESPOONS FRESH CHOPPED BASIL LEAVES
1. Preheat oven to 250°F.
2. Slice the vegetables thick, about ½ inch for each slice.
3. Lightly oil a round casserole dish and arrange a layer of zucchini slices on the bottom.
4. Top with a layer of squash, then the eggplant and tomato.
5. Sprinkle the garlic and basil on top.
6. Bake, covered, for 1 to 1½ hours, until vegetables are tender.
7. Serve hot over a bed of fresh couscous.