Ingredients
- 2 garlic (cloves minced)
- 2 zucchini thinly (sliced)
- 1 onion (chopped)
- 1 green bell pepper thinly (sliced)
- 1 bell pepper thinly (red sliced)
- 1 eggplant (peeled)
- 28 oz pasta sauce see directions
- 2 cups mushrooms (fresh sliced)
- 1/2 cup parmesan cheese (grated)
- 2 tablespoons olive oil
- 3 tablespoons basil (fresh minced)
This recipe uses Rag� Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce. Preheat oven to 400 degrees F. In a large skillet, heat 2 tablespoons oil ove r medium heat. Add onion, garlic, green and red peppers, and mushrooms. Saut� until vegetables are tender. Remove and set aside. Saut� zucchini and eggplant , adding more oil as needed. Return saut�ed pepper mixture to skillet. Add basi l and sauce; simmer 5 minutes over low heat, stirring occasionally. Spoon vege table mixture into shallow baking dish. Evenly sprinkle with cheese. Bake, cov ered, 25-30 minutes or until bubbly. Serves 6.
Formatted by Sherilyn Palmer dojspalm@sprint.ca
