Ingredients
1 small eggplant2 small zucchini2 small yellow summer squash4 plum tomatoes1 large sweet onion1/2 cup butter, melted1/2 cup minced fresh parsley3 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon each dried thyme, oregano, tarragon and basil1/2 teaspoon dried rosemary, crushed1/2 teaspoon pepper1 cup shredded part-skim mozzarella cheese
Preparation
Cut vegetables into 1/4-in.-thick slices.
In a greased 13x9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon.
