Ingredients
- 2 tsp extra virgin olive oil
- 1 med aubergine, (1 to 1 1/4 lbs.)
- Â Â peeled and cut into 1-inch chunks
- 2 med portobello mushrooms
- Â Â stemmed and cut into chunks
- 1 x zucchini
- Â Â cut into 1-inch chunks
- 1 x yellow summer squash
- Â Â cut into 1-inch chunks
- 2 med clove garlic, chopped
- 25 ounce jarred pasta sauce
- 15 ounce canned white beans, rinsed and liquid removed
- 24 ounce prepared polenta roll, sliced
- Â Â (about 1/2 inch thick)
- 8 ounce soy mozzarella or possibly mozzarella cheese, shredded (2 c.)
Description
8 TO 10 SERVINGS DAIRY-FREE In Large, Deep Nonstick Skillet, Heat Oil Over Medium Heat. Add In Aubergine And Mushrooms; Cook, Stirring Often, Till Aubergine Has Softened, 8 Min.…
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