http://www.cooks.com/rec/doc/0,1650,148181-240195,00.html
4-5 med. to sm. potatoes 2 sm. zucchini 2 sm. Japanese eggplant 1/4 c. olive oil 1/2 clove minced garlic Dash of salt Dash of pepper 3 pinches rosemary Parmesan cheese 1 1/2 c. Mozzarella cheese Preheat oven to 400 degrees. Spray 9x13 inch (or slightly smaller) baking dish with Pam. Cut potatoes julienne style, place in dish. Do not peel zucchini, cut julienne style and place in dish. Do the same with eggplant. Toss vegetables so they are mixed. Sprinkle garlic over vegetables and drizzle with oil. Sprinkle salt and pepper to taste and rosemary. Top generously with Parmesan cheese. Bake for 1 hour. Remove and add Mozzarella cheese. Bake another 15 minutes. Serves 8-10. NOTE: Carrots can be added or substituted, but must be steamed 15 minutes before added to other vegetables. |
I made this today
made few adjustment, i add celery, Baby Carrot, Onion & fresh mushroom
I exclude the Zuccini, potatos & rosemary
