French Provencal Vegetable Casserole

 "Ingredients:

- 1 eggplant, sliced into 1/2 inch rounds

- 1 zucchini, sliced into 1/2 inch rounds

- 1 yellow squash, sliced into 1/2 inch rounds

- 1 red bell pepper, cut into 1/2 inch strips

- 1 green bell pepper, cut into 1/2 inch strips

- 1 onion, sliced

- 4 cloves garlic, minced

- 1/4 cup olive oil

- 2 tablespoons balsamic vinegar

- 1 can diced tomatoes

- 1 teaspoon fresh thyme leaves

- 1 teaspoon fresh rosemary leaves, chopped

- Salt and pepper to taste

- 1/2 cup grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine eggplant, zucchini, yellow squash, red bell pepper, green bell pepper, onion, and garlic.

3. Drizzle vegetables with olive oil and balsamic vinegar, then sprinkle with thyme, rosemary, salt, and pepper. Toss until all vegetables are evenly coated.

4. Transfer vegetables to a large baking dish.

5. Pour diced tomatoes over the vegetables and sprinkle with Parmesan cheese.

6. Cover the baking dish with aluminum foil.

7. Bake in the preheated oven for 45 minutes, then remove the foil and continue baking for another 15 minutes, or until vegetables are tender and lightly browned.

Cooking Time: Approximately 60 minutes

Servings: 4-6

Nutrition Info (per serving): 

- Calories: 250

- Protein: 7g

- Carbohydrates: 20g

- Fiber: 5g

- Fat: 16g

- Saturated Fat: 4g

- Sodium: 300mg

- Sugar: 10g

Please note: Nutritional information may vary slightly depending on exact measurements and specific ingredients used."