1-1\/2 tomatoes, thinly sliced
\n1\/2 lb. eggplant, peeled and diced
\n1 celery rib, diced
\n1\/2 C. onion, sliced
\n1 red bell pepper, seeded and cut into 1\/4 inch strips
\n3 T. lemon juice
\n2 T. fresh dill, minced or 1 tsp. dried
\nCooking Spray
\n2 cloves garlic, minced
\n1\/4 tsp. pepper<\/p>\n
Preheat oven to 400\u00b0F. Place half the tomato slices in the bottom of a lightly sprayed casserole dish. Toss remaining ingredients together in a mixing bowl. Transfer into tomato lined casserole dish. Bake 35 minutes, or until vegetables are tender.<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 tomatoes, thinly sliced 1\/2 lb. eggplant, peeled and diced 1 celery rib, diced 1\/2 C. onion, sliced 1 red bell pepper, seeded and cut into 1\/4 inch strips 3 T. lemon juice 2 T. fresh dill, minced or 1 tsp. dried Cooking Spray 2 cloves garlic, minced 1\/4 tsp. pepper Preheat oven to 400\u00b0F. Place half the tomato slices in the bottom of a lightly sprayed casserole dish. Toss remaining ingredients together in a mixing bowl. Transfer into tomato…<\/p>\n