INGREDIENTS
24 ozs
spaghetti sauce
1
onion
3 Tbsps
garlic
1 Tbsp
olive oil
2 tsps
fresh thyme
1 small
eggplant
2
zucchini
1
yellow squash
1 pkg
fresh mushrooms
2
tomatoes
3 Tbsps
olive oil
1 serving
salt and pepper
1 c
monterey jack cheese
1 serving
cooked rice