Advance planning is key when it comes to good nutrition.  This recipe can be prepared ahead of time and is guaranteed to dress up any meal.  Having friends over for dinner?  This one will be a hit!  Let's work together to come up with a full week's worth of healthy meals as well as preparation tips so that you are never without a plan.

Ingredients:

4 Tbs extra-virgin olive oil

1 small sweet white onion or Vidalia onion, chopped

1 garlic clove, minced

Coarse salt and freshly ground pepper, to taste

1 zucchini, unpeeled, very thinly sliced

1 yellow squash, unpeeled, very thinly sliced

2-3 plum tomatoes, very thinly sliced

1 small Italian eggplant, unpeeled, very thinly sliced

¼ cup organic chicken broth

1 tsp oregano

Parmesan cheese

Directions:

Preheat oven to 375 degrees. Heat 2 Tbs oil in a large skillet over medium heat.  Add onion & garlic, season with salt & pepper and until soft, about 4 minutes.  Spread ½ of this in a 9 by 13 or larger dark pan that can be used for baking and serving.  Arrange vegetables in slightly overlapping layers, alternating zucchini, squash, tomatoes, and eggplant.  Top with chicken broth, 1 TB oil, oregano, salt & pepper.  Bake 30 minutes. Drizzle with remaining oil.  Bake until vegetables are tender, 15-20 minutes more.  Sprinkle with Parmesan cheese and serve.