Ingredients:

• 1 tablespoon Italian season
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon basil
• 3 (15 ounce) cans tomato sauce (NO sugar added)
• 2 cups zucchini, sliced
• 2 cups yellow squash, sliced
• 2 cups tomato, sliced
• 2 cups eggplant, sliced

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.
2. Arrange the vegetables in a rotating order, layered in a 9x13 baking dish
3. In a mixing bowl, mix the spices and tomato sauce with a whisk, and ladle over the vegetable.
4. Bake for 45-60 minutes, or until the vegetable are easily pierced with a fork or knife.

This recipe makes 8 cups of cooked vegetables.  Pre-portion in 1 cup servings to equate to 2 servings of vegetables on the IHC plan.