Serves: 8

1. Heat oven to 350°.

2. Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.

3. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.

4. Bake uncovered 30 minutes. Add tomatoes toss to coat. Bake uncovered about 15 minutes or until vegetables are tender. Serve with cheese.

NUTRITION FACTS: 1 Serving (about 1 cup): Calories 90 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 150mg Carbohydrate 11g (Dietary Fiber 4g) Protein 2g % DAILY VALUE: Vitamin A 12% Vitamin C 42% Calcium 2% Iron 6% DIET EXCHANGES: 2 Vegetable 1 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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