Summer Garden Medley

• 1 small zuccini, diced small .
• 1 eggplant prepared in same manner.
• 1 each yellow, red, and green sweet peppers, diced.
• 5-6 stalks of asparagus, chopped.
• 2 roma tomatoes, diced
• Fresh grated parmesan or asiago cheese, about two cups.
• Fresh basil leaves
• 2 cloves garlic, minced
• 1/4 cup olive oil

1. Lightly grease an 8x8 square baking dish with margarine or spray lightly with Pam.Preheat oven to 350*. Prepare egglant by slicing lenghtwise, then soaking in colander with salted water for about ten minutes. Rinse and dice into small pieces.Dice all vegetables, and toss in the olive oil with garlic.
2. Pour into baking dish, top with grated cheeses. Sprinkle with freshly grated salt and pepper.
3. Bake at 350 for about 35 minutes or til vegetables are tender-crisp. Leave in longer if you like vegetables fully cooked.
4. Garnish with basil leaves and serve as accompaniment to a pasta dish, quiche or other main course.

zuccini, sweet peppers, roma tomatoes, parmesan, fresh basil, garlic, olive oil

Taken from www.epicurious.com/recipes/member/views/summer-garden-medley-1202305 (may not work)