On the Menu: Veggie Tomato Bake

Need a cheesy, hearty weeknight meal? Try our vegetable tomato bake!

1 cup butternut squash, diced
4 garlic cloves, sliced
1/2 small cauliflower, chopped small
2 large portobello mushrooms (about 1 cup), roughly chopped
1/4 cup flat leaf parsley + 1 tablespoon to top, roughly chopped
1 lemon, juice and zest
1 (28 oz) can of diced tomatoes or tomato sauce
1/3 cup thyme leaves, chopped
1/4 cup olive oil
1/3 cup gruyere, grated
1/3 cup ricotta
1/2 eggplant, cut into rounds

Butternut Squash
Garlic, 4 cloves
Cauliflower, 1
Portobello mushrooms, 2
Flat-leaf Parsley, fresh
Lemon, 1
Tomato Sauce or Diced, Canned Tomatoes, 28 oz.
Thyme, fresh
Olives Oil
Gruyere, 1/3 cup
Ricotta, 1/3 cup
Eggplant, 1
Sea Salt
Freshly Ground Pepper

p.s. While your bake is in the oven, sneak in a few minutes of exercise!