Baked Ratatouille

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1 medium zucchini

1 medium yellow summer squash

1 medium sized skinny eggplant

2 cloves of garlic

1 handful of white mushrooms

1 red bell pepper or 1/2 a jalapeno pepper

1 can of crushed tomatoes (I used Muir Glen Fire Roasted, they are my fave!)

a handful of grated parmesan cheese

1 tsp herbs de provence

1/2 tsp salt

1 TB olive oil

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