Italian Summer Squash Bake

Ingredients:

2 Roma Tomato
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce

5 Basil leaves chiffon
4 cups olive oil for frying
1 clove of garlic
1/8tsp ground black pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute carrots, zucchini, squash, onion, and bell pepper in a
large saucepan with a small amount of olive oil.
Season with garlic salt and pepper (optional).
Saute vegetables for approximately 5 minutes and pour in spaghetti sauce.
Stir, cover, and simmer until vegetables are slightly tender.
3. Sprinkle with Mozzarella and Parmesan cheese.
Bake casserole for 30 minutes. Remove from oven and let cool for 5
minutes before serving.