Squash Scampi

Here is a great meal for garlic lovers, which I adapted from a recipe for shrimp scampi given to me by my friend Dee.

• 3 c zucchini and/or yellow squash, cut into matchsticks
• 1 small eggplant, peeled and cut into 1/4" thick bite-sized pieces
• 1/4 c olive oil
• 1 T dijon mustard
• 4 tsp minced garlic
• 1-1/2 T lemon juice
• 2 tsp fresh basil or parsley, chopped
• 1/4 tsp salt
• 1/2 tsp pepper

Preheat oven to 450 degrees. Arrange the veggies in a shallow layer in a 9" x 13" casserole. Mix all other ingredients in a measuring cup or small bowl, pour over the veggies. Bake 15 minutes, then stir and bake 15 minutes more or until desired doneness. Great served over pasta.