Eggplant and Zucchini casserole
Herb-seasoned and baked with a tomato-cheese topping

1 large eggplant, unpeeled, cut into 1/2" slices
4 medium zucchini, cut in half lengthwise
1 cup sliced green bell pepper (3/4")
2 TB olive oil
1/2 tsp dried marjoram leaves
1/2 tsp dried oregano leaves
1/4 tsp garlic powder
1/8-1/4 tsp crushedred pepper
salt and pepper to taste
2 cups coarsely chopped tomatoes
1/2 cup pine nuts
1/4 cup sliced ripe or Greek olives
1 package (8oz) cream cheese, room temp.
1/4 cup reduced fat milk
2 TB reduced sodium tomato paste
salt and pepper to taste
1 1/2 cups shredded cheddar cheese

-line large jelly roll pan with aluminum foil and grease lightly. Arrange eggplant, zucchini and bell pepper on the pan.

-drizzle with oil and sprinkle with all of the herbs

-roast veggies at 475 degrees until beginning to brown, 15-20 mins. Sprinkle lightly with salt and pepper. Arrange roasted vegetables in a 11x7" baking dish.

-sprinkle with tomatoes, pine nuts and olives.

-combine cream cheese, milk, tomato paste in small pot; heat over low heat until cream cheese is melted, stirring constantly.Season to taste

-pour over veggies; sprinkle with cheddar cheese. Bake at 375 degrees 15 minutes or until veggies are tender

serves 4

taken from low carb vegetarian cooking by sue spitler