Summer Veggie bake

Elliott and I came up with this a few weeks ago when the garden was abundant and we were in serious Couples Fitness Challenge mode (maybe a post to explain that later). Anyhow, I was doing the low-carb thing and we both wanted something hearty and flavorful so to the garden we went.  After a picking of eggplant, tomato, squash, zucchini and my favorite herbs, I got to chopping.

Basically it consisted of:
3 eggplants
1 squash
1 zucchini
1 large heirloom tomato
3 small creole tomatoes
2 small lemon boys (yellow)
Small bunch of rosemary, oregano, thyme, and basil
Fresh parmesan and mozzarella

Slice all the veggies and lay in large baking dish...

Top with herbs and cheese...(as much as you like)

Bake at 350 for 30-45 minutes

And Enjoy!

For those not doing the low carb thing, this would be great to mix with pasta-bake the veggies/herbs and add the cheese once you mix with the pasta. Enjoy as a side dish or add ground meat for more protein. We used ground venison before and it was delicious!