2 Tablespoons olive oil 1 Medium onion -- chopped 2 Cloves garlic -- minced 1 Medium green bell pepper -- thinly sliced 1 Medium red bell pepper -- thinly sliced 2 Cups fresh mushrooms -- sliced 2 Medium zucchini -- thinly sliced 1 Medium eggplant -- peeled & cubed 3 Tablespoons fresh basil -- minced 28 Oz Pasta Sauce -- see directions 1/2 Cup grated Parmesan cheese This recipe uses Ragú Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce. Preheat oven to 400 degrees F. In a large skillet, heat 2 tablespoons oil ove r medium heat. Add onion, garlic, green and red peppers, and mushrooms. Sauté until vegetables are tender. Remove and set aside. Sauté zucchini and eggplant , adding more oil as needed. Return sautéed pepper mixture to skillet. Add basi l and sauce; simmer 5 minutes over low heat, stirring occasionally. Spoon vege table mixture into shallow baking dish. Evenly sprinkle with cheese. Bake, cov ered, 25-30 minutes or until bubbly. Serves 6. Formatted by Sherilyn Palmer dojspalm@sprint.ca
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