What You'll Need
2 medium green zucchini
2 medium yellow squash
4 medium Chinese eggplant
3 small tomatoes
2 small red bell peppers
10 very small cherry tomatoes
1 26 oz jar no oil tomato sauce
How to Make It
1 Use a cast iron skillet, casserole dish or deep dish pie plate.
2 Spread half of the sauce in the bottom.
3 Slice all the veggies thin (about ¼-inch or so).
4 Arrange the vegetables in a spiral pattern starting at the outside and working in.
5 Top with the remaining sauce and the cherry tomatoes.
6 Bake at 350 degrees F for one hour.
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