Vegetable Gratin

1 pound eggplant, 1/4 inches sliced diagonally
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons fresh chopped oregano
1 cup finely grated Vegan Parmesan cheese
1 /14 pounds zucchini, 1/4 inch slices diagonally
6 plum tomatoes, thinly sliced
2 yellow bell peppers, roasted, 1 1/2 inch strips
1 1/2 cups Veggie broth

Preheat oven to 375 F. Brush both sides of the eggplant with olive oil and place on a baking sheet. Season with salt and pepper. Bake the eggplant, turning occasionally, until soft and golden, 15 to 18 minutes. In a bowl, combine the garlic, oregano and Parmesan. Oil a 3 quart gratin or baking dish. Using one-quarter of the eggplant, place the eggplant at one end of the
dish. Next, using one-quarter of the zucchini, place a layer of the zucchini on top of the eggplant, overlapping slightly. Continue with one-quarter of the tomatoes and then one-quarter of the peppers. Continue in the same manner using the remaining eggplant, zucchini, tomatoes and peppers. Season with salt and pepper. Pour the broth over the vegetables and sprinkle with
the cheese. Bake in the upper third of the oven until the liquid is almost absorbed and the vegetables are tender, 60 to 70 minutes.

Serves 8.
Calories: 150.3
Carbs: 11
Dietary Fiber: 2.6