Wednesday, January 8, 2014
2 tomatoes, sliced
1 small red onion, sliced
1 small eggplant, sliced
1 small yellow squash, sliced
1 large portobello mushroom, sliced
2 cloves garlic, finely chopped
1 Tbsp rosemary
3 Tbsp olive oil
2/3 c dry white wine
can diced tomatoes
salt and black pepper to taste
*some people also add potatoes to this
1. Preheat oven to 350. Grease bottom of casserole 13x9 baking dish. Place vegetables in pan. Pour wine over vegetables. Sprinkle with garlic and seasonings.
2. Cover loosely with foil. Bake 30 min. Uncover; bake 15 additional minutes until vegetables are tender.