Vegetable Extravaganza

2 medium zucchini squash, thinly sliced

2 medium yellow squash, thinly sliced

2 medium eggplant, thinly sliced

3 large tomatoes thinly sliced

8 ounces fresh mushrooms, thinly sliced

1 small onion, finely chopped

1 small bell pepper, finely chopped

1/4 cup cilantro, finely chopped

3 cloves garlic

1 tablespoon butter

2 tablespoons Worcestershire sauce

4 tablespoons Tiger sauce

1/2 cup dry white wine

1/4 cup Italian dressing

4 tablespoons brown sugar

4 tablespoons maple syrup

1 teaspoon salt

1 teaspoon red pepper

1 teaspoon white pepper

1 cup green onion tops, diced

Preheat oven to 325F. Arrange zucchini, yellow squash, eggplants, tomatoes and mushrooms in a greased baking dish in rows, one after another. Sprinkle onions, bell pepper and cilantro over vegetables. In medium saucepan, saute garlic in butter until tender; add remaining ingredients. Adjust seasoning to taste. Simmer 5 minutes. Pour sauce over vegetables. Bake for 30 minutes. Garnish with green onions. Serve with any grilled meat and baked potato.

Serves 6

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Cajun Country -- New Iberia, Louisiana