Serves: 6
Total Calories: 102

* See note below.
1 tablespoon butter or margarine
1 clove garlic minced
1 eggplant medium (about 1/2 lb.)
1 zucchini small, thinly sliced (about 1 cup)
1 summer squash small, thinly sliced (about 1 cup)
1 cup mushrooms quartered medium
1 onion small, thinly sliced
1 teaspoon Italian seasoning dried crushed
1 tomato medium, cut in wedges
1 tablespoon Parmesan cheese grated
1/4 teaspoon salt
1/2 cup mozzarella cheese shredded or Monterey Jack cheese
Hot cooked pasta (optional)

* Cooking Time: 10 to 12 minutes Power: 100% (700 watts) Standing Time: 2 minutes In a 2 1/2- or 3-quart microwavable dish, place butter and garlic. Microwave, uncovered, at 100% power (700 watts) for 45 to 60 seconds or until butter melts.

Peel eggplant and cut into 1/2 -inch cubes (you will need about 2 1/2 cups). Place in melted butter along with zucchini, summer squash, mushrooms, onion and Italian seasoning. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power for 5 to 6 minutes or until vegetables are crisp-tender, stirring after 3 minutes.

Stir in tomato and Parmesan cheese. Re-cover and vent. Microwave at 100% power for 4 to 5 minutes or until vegetables are tender, stirring after 3 minutes.

Sprinkle vegetables with salt and stir well. Transfer to a serving dish if desired. Top with mozzarella or Monterey Jack cheese. Cover and let stand for 2 minutes or until cheese melts.

Serve as a vegetable or serve with hot cooked pasta if desired.

Nutritional Facts:

Serves: 6
Total Calories: 102
Calories from Fat: 56

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