Garden Vegetable Bake - cooking recipe

Ingredients

2 medium zucchini, sliced
2 small green peppers, sliced
2 medium potatoes, peeled and sliced
2 small onions, sliced
1 medium eggplant, diced
2 cloves garlic, minced
pinch of oregano
pinch of parsley flakes
pinch of basil
salt and pepper to taste
1/4 c. Parmesan or Romano cheese
1/4 c. vegetable oil
1 (4 oz.) can tomato sauce

Preparation

In a 9 x 13-inch baking pan, mix all ingredients; toss thoroughly.
Cover with foil in which holes have been punched. Bake at 350\u00b0 for 1 hour and 15 minutes, or until all vegetables are tender.
Remove foil in the last 15 minutes of baking.