Mediterranean Vegetable Bake

Mediterranean Vegetable Bake
Makes 4 to 6 servings

Mediterranean Vegetable Bake

Image © Publications International, Ltd.

Mediterranean Vegetable Bake

Ingredients

2	tomatoes, sliced
1	small red onion, sliced
1	medium zucchini, sliced
1	small eggplant, sliced
1	small yellow squash, sliced
1	large portobello mushroom, sliced
2	cloves garlic, finely chopped
3	tablespoons olive oil
2	teaspoons chopped fresh rosemary leaves
2/3	cup dry white wine
	Salt and black pepper


1. Preheat oven to 350°F. Grease bottom of oval casserole or 13×9-inch baking dish.
2. Arrange slices of vegetables in rows, alternating different types and overlapping slices in pan to make attractive arrangement; sprinkle evenly with garlic. Combine olive oil and rosemary in small bowl; drizzle over vegetables.
3. Pour wine over vegetables; season with salt and pepper. Cover loosely with foil. Bake 20 minutes. Uncover; bake 10 to 15 minutes or until vegetables are tender.
Marilyn says Serve this with crusty bread to soak up the delicious juices. Feel free to use whatever vegetables you have on hand or in your garden.

Publications International, Ltd.

© Publications International, Ltd.

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