|Zucchini/Yellow summer squash||1 Small, cubed to make 1 cup|
|Eggplant||1 Small, cubed to make 3 1/2 cups|
|Yellow sweet pepper||1 Medium, cut into 1 inch strips|
|Onion||1 Large, chopped to make 1 cup|
|Snipped parsley/Curly leaf parsley||2 Tablespoon (Fresh Italian)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Tablespoon|
|Ground black pepper||1⁄8 Teaspoon|
|Tomatoes||2 Large, chopped to make 2 cups|
|Lemon juice||1 1⁄2 Teaspoon|
|Flatbread||1 (Golden Italian)|
|Shredded parmesan cheese||2 Tablespoon|
1. In a greased 15 x 10 x 1-inch baking pan combine the zucchini or summer squash, eggplant, sweet pepper, onion, and parsley.
2. In a small bowl stir together the garlic, olive oil, salt, and pepper. Drizzle mixture over vegetables and toss gently to coat.
3. Roast vegetables, uncovered, in a 450° oven about 20 minutes or till vegetables are tender and lightly browned, stirring once halfway through roasting. Stir in tomatoes and lemon juice. Return to oven for 8 to 10 minutes more or till tomatoes are very soft and starting to juice out.
4. To serve, spoon vegetable mixture atop pieces of Golden Italian Flatbread. Sprinkle with Parmesan cheese.