2 Tablespoons olive oil
1 Medium onion — chopped
2 Cloves garlic — minced
1 Medium green bell pepper — thinly sliced
1 Medium red bell pepper — thinly sliced
2 Cups fresh mushrooms — sliced
2 Medium zucchini — thinly sliced
1 Medium eggplant — peeled & cubed
3 Tablespoons fresh basil — minced
28 Oz Pasta Sauce — see directions
1/2 Cup grated Parmesan cheese
This recipe uses Rag? Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce. Preheat oven to 400 degrees F. In a large skillet, heat 2 tablespoons oil ove r medium heat. Add onion, garlic, green and red peppers, and mushrooms. Saut? until vegetables are tender. Remove and set aside. Saut? zucchini and eggplant , adding more oil as needed. Return saut?ed pepper mixture to skillet. Add basi l and sauce; simmer 5 minutes over low heat, stirring occasionally. Spoon vege table mixture into shallow baking dish. Evenly sprinkle with cheese. Bake, cov ered, 25-30 minutes or until bubbly. Serves 6.
Formatted by Sherilyn Palmer dojspalm@sprint.ca