Ingredients

Instructions

  1. Slice lenghtwise the squash and eggplant into 8 slices each.
  2. In a large storage bag place oil, lemon, garlic, herbs, pepper, squash and eggplant. Marinate for 1 hour in refrigerator.
  3. Grill over hot coals for 5 minutes turning half way through.
  4. Layer grilled squash, eggplant and cheese in a glass 8x8 dish top with sauce and microwave for 3 minutes.
  5. Enjoy!