Roasted Squash and Eggplant Casserole with Chicken

Ingredients

• 1 large yellow squash
• 1 medium eggplant
• 1 ½ tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 fresh lemon, juiced
• 4 cloves garlic
• 1 teaspoon fresh parsley
• Black pepper to taste
• ½ cup fresh basil, chopped
• 2 medium size chicken breasts, pre-cooked and cubed
• 1 cup canned tomato sauce

Preparation

1. Preheat oven to 350 degrees.
2. Slice squash and eggplant lengthwise. In a bowl mix the oil, vinegar, lemon juice, garlic, parsley, black pepper. Brush squash and eggplant with this seasoning mixture.
3. Grill the vegetables for 2 to 3 minutes on each side, or roast them in the oven under the broiler.
4. Arrange squash, eggplant, basil and chicken in an 8×8 cooking dish and cover with tomato sauce.
5. Heat in the oven 20 to 30 minutes or until thoroughly heated.