Zucchini and Tomato Stack by Elaine Cladis

Serves 6

2 sweet white onions, medium chopped
1 large fresh garlic clove, medium chopped
1/2 cup Mazola salad oil
5 roma tomatoes, sliced in half-inch rings
5 small zucchini, sliced in half-inch rings
5 small yellow squash, sliced in half-inch rings
2 small eggplant, sliced in half-inch thick squares and cubed to same size as tomatoes and zucchini
3/4 teaspoon each: Basil, oregano and parsley
Salt and pepper to taste

Preheat oven to 375˚F. Sauté chopped onion and garlic in skillet till translucent (still a little crunchy); do not cook to soft. Spread a layer of sautéed onions and garlic on bottom of 9 × 12 glass baking dish. Lightly toss the vegetables in Mazola to coat. Season with salt, pepper, basil, oregano, and parsley. Arrange the rounds in rows, alternating zucchini, tomato, eggplant, and yellow squash, placing them upright (on their edges) in the baking dish. Bake at 375˚F for about 30 minutes or until done.