3 Squash, cubed. (I used 1 white, 1 yellow and 1 zucchini)
1 Onion, cubed
1 Eggplant, cubed
1/2LB Mushrooms, sliced
1 Red Bell Pepper, cubed
1 Yellow Bell Pepper, cubed
1LB Ground meat of choice
1 15oz Can of tomato sauce
4-5 Cloves garlic, minced
1TBSP Basil
1TBSP Oregano
Salt/Pepper to taste
Olive Oil
Preheat oven to 375*. When cubing the vegetables you want them all close to size as possible. In 2 lightly oiled skillets cook the bell peppers, onion and squash on high heat for 5-7 minutes. While cooking lightly season with salt. Set aside.
In the same skillets, separately cook the mushroom and eggplant on high heat for about 7-8 minutes. While cooking lightly season with salt. Once cooked, add the eggplant and mushroom to the bell pepper, squash and onion mixture to combine all the vegetables.
In a skillet cook the garlic for 1 minute before adding the ground beef. Cook on med high until completely browned. Drain any excess fat and add the tomato sauce, oregano, basil, salt and pepper.
In a casserole dish layer with the vegetable mixture and meat sauce until you have 3-4 layers. Bake for 30 minutes. Let rest for 5 min before serving. Enjoy!
Serves 6-7. This is a higher carb dish, I recommend freezing half for future meals!