Italian Vegetable Casserole

I wanted to try to incorporate less meals with meat, and I thought that this sounded good.

• Ready In: 35 mins
• Serves: 8
• Yields: 1 casserole

Ingredients

• 1  eggplant, sliced
• 1  red bell pepper, sliced in rings
• 1  onion, sliced
• 16  ounces mushrooms, sliced
• 2  zucchini, sliced
• 2  tablespoons olive oil
• 3  cups  spaghetti sauce
• 1  cup fresh mozzarella cheese, shredded

Directions

1. Brush vegetables with olive oil. Grill or pan fry until soft. Spray a 9 X 13 baking dish with non-stick vegetable oil spray. Spoon enough sauce in bottom to cover. Layer vegetables. Add sauce every couple of layers. Finish with sauce and then cheese. Bake at 400 until hot and cheese is browned. Servings and Cook Time estimated.