Tiella

I love this served with grilled balsamic chicken or some baked tofu. It's light yet hearty with the addition of nutty parmesan and potatoes. The trickiest part of this simple recipe is finding veggies that are the same size. (I cheat and cut them in half.)

 Ingredients:
1 med. zucchini
1 med. yellow squash
2-3 red skin potatoes
1 Japanese or Indian eggplant (just for size)
2 small tomatoes
1 onion, diced
2 cloves of garlic, chopped
6 tbsp of olive oil
1/4 cup of parmesan cheese

Directions:
Add 2 tbsp of olive oil, diced onion and garlic to a med saute pan. Cook on med heat till translucent. While onions and garlic are cooking slice the zucchini, yellow squash, potatoes, eggplant and tomatoes evenly. Once onions are translucent spread in the bottom of a casserole pan. Layer the sliced vegetables on an angle alternating them to make a pretty design. Top with parmesan cheese and olive oil. Bake at 375 for 45-60 min or until the potatoes are cooked.