Serves: 9
Total Calories: 174

2 small eggplant
3 medium-size tomatoes
2 bell peppers
3 small zucchini squash
2 onions
2 yellow squash
3 tablespoons olive oil
salt and pepper to taste
1 teaspoon garlic powder
1/4 cup water

Slice eggplants, tomatoes, peppers, zucchini, onions, and squash about 1/4–1/2 inch thick. Layer vegetables in casserole dish that has been oiled with 1 tablespoon olive oil, starting with onions, bell pepper, and vegetables as desired. Repeat until all vegetables are used. Sprinkle salt and pepper, remaining olive oil, and garlic powder over vegetables. Pour 1/4 cup water over casserole. Cover and bake in 275° oven for 1 1/2 hours. Test vegetables for tenderness. Good cold or hot.

Nutritional Facts:

Serves: 9
Total Calories: 174
Calories from Fat: 40

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