Mediterranean Vegetable Bake

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

1. Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
2. Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
3. Sprinkle garlic evenly over top.
4. Mix olive oil with rosemary in small bowl; spread over top.
5. Pour wine over vegetables; season with salt and pepper.
6. Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.

tomatoes, red onion, zucchini, eggplant, portabella mushroom, garlic, olive oil, fresh rosemary, dry white wine, salt

Taken from www.food.com/recipe/mediterranean-vegetable-bake-161007 (may not work)