Serves: 6
Total Calories: 105

1 tablespoon olive oil or margarine
1 clove garlic minced
1 eggplant medium (about 1/2 lb.), peeled and cubed
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
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

Place olive oil and garlic in a 2 1/2 - or 3-quart microwavable dish. Add eggplant, zucchini, summer squash, mushrooms, onion, and Italian seasoning. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power (700 watts) 5 to 6 minutes until vegetables are crisp-tender, stirring after 3 minutes.

Stir in tomato and Parmesan cheese. Microwave, covered, at 100% power 4 to 5 minutes until vegetables are tender, stirring after 3 minutes.

Sprinkle vegetables with salt and stir well. Top with mozzarella or Monterey Jack cheese. Cover and let stand 2 minutes or until cheese melts.


Serve over hot cooked pasta or as a side dish with grilled or broiled steak.

Nutritional Facts:

Serves: 6
Total Calories: 105
Calories from Fat: 59

More Recipes from the Simple Dishes/Summer Days Cookbook:
Cheese-Stuffed Zucchini
Creamy Swedish Cucumbers
Italian Vegetable Medley
Lemon Parsley Carrots
Sautéed Peppers and Zucchini