Vegetable Gratin

Preheat oven to 350 degrees F. Lightly oil a 9-10" diameter shallow baking dish.

Starting at the outside edge, arrange the vegetables in concentric circles to the centre of the dish, alternating pieces of zucchini, tomato and eggplant. When all the vegetables have been used, pour the olive oil over the vegetables evenly; distribute the garlic evenly over all and season with salt and pepper.

Cover the dish with foil and place in the hot oven. Bake, covered, for 15 minutes. Remove the foil and bake for an additional 10 minutes or until the vegetables are tender and juicy. Remove from the oven and sprinkle with the fresh basil.

Serve hot, or at room temperature. 113 calories/serving; GL=1, Glycals=1