Summer Veggie Italian Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 yellow onion, sliced
• 1 medium eggplant, halved and sliced
• 1 medium zucchini, halved and sliced
• 1 large tomato, seeded and diced
• 1 (15 ounce) can cannellini beans
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup basil leaves, torn
• salt
• pepper
• 1 cup tomato sauce
• 1 cup mozzarella cheese, grated

Recipe

• 1 preheat your oven to 400 degrees.
• 2 in a large bowl, toss together the chopped veggies (onion through garlic in the ingredient list, including the beans) with the olive oil and basil leaves. season to taste with salt and pepper and toss thoroughly again.
• 3 pour seasoned veggies into a prepared casserole dish. i use a square glass baking dish. top with the tomato sauce, spreading in a thin layer to cover. sprinkle with the cheese and cover with foil. bake for 20-25 minutes, then remove the foil and bake until cheese reaches desired doneness (i like mine just a bit golden brown, others will like it without cooking further).