Ingredients:
- 4 tomatoes
- 2 zucchinis
- 2 eggplant
- 2 yellow squash (or substitute for potatoes)
- 1 can of tomato sauce (15oz)
- 1 yellow onion
- 1 bell pepper (any color)
- Salt and pepper
Directions:
- Slice tomatoes, zucchinis, and eggplants into rounds approximately 2mm wide then set aside
- Small dice onion and bell pepper, then cook in an oiled pan
- After onion and bell pepper have sweated (look for opaque color on onions) add tomato sauce
- Blend the onions and bell peppers together in blender
- Add tomato sauce to circular baking dish
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the dish
- Season with salt and pepper
- Bake for 30 minutes in a 350-degree oven

Ingredients:
- 2 cups cooked rice (frozen)
- 1 head of broccoli
- 1 onion
- 1 bell pepper (any color)
- Any other vegetable or combination of vegetables
- 2 tablespoons Soy sauce
Directions:
- Quarter the individual broccoli flowers and small dice onion and bell pepper
- Cook vegetables in pan fully and set aside
- Wipe the pan clean or use a clean one, add oil and add the frozen rice
- Keep moving the rice with a spoon so it does not burn and to minimize sticking
- When the rice begins to darken put heat on low and add vegetables
- Add soy sauce and continue to stir everything until all components are fully incorporated
- Let cool and serve

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