4 tbsp. olive oil
2 cloves of garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
1 yellow or red bell pepper, sliced
4 large tomatoes, coarsely chopped, or 2 cans (14.5 oz. each) diced tomatoes
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
2 tbsp. chopped fresh parsley (1 tbsp. dried)
12 fresh green beans, optional (chop off ends and cut in half)



Chop all the vegetables and put into a 9x13 inch baking dish. Add olive oil and spices to vegetables and toss to coat. Cover with tin foil and Bake at 350 for 45 minutes or until vegetables are tender.

-Very Yummy!



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