Categories: appetizers, not tried

Ingredients

• 1 medium eggplant, sliced
• 1/2 cup oil
• 3 medium zucchini, sliced
• 1 cup sliced mushrooms
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup sliced green onions
• 1 cup halved cherry tomatoes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded Jarlsberg cheese (8 ounces)

Directions

1. Preheat oven to 350 degrees.

2. Meanwhile, in large skillet saute eggplant in oil, browning lightly on both sides; set aside.

3. Saute zucchini, mushrooms, pepper, and onions for 5 minutes.

4. Add tomatoes, salt, and pepper.

5. Alternate layers of vegetables and cheese in shallow buttered baking dish, ending with cheese on top.

6. Bake for 30 minutes.

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