Preheat oven to 350 degrees.
Slice squash and eggplant lengthwise.
In a bowl mix the oil, vinegar, lemon juice, garlic, parsley, black pepper.
Brush squash and eggplant with this seasoning mixture.
Grill the vegetables for 2 to 3 minutes on each side, or roast them in the oven under the broiler.
Arrange squash, eggplant, basil and chicken in an 8 x 8 cooking dish and cover with tomato sauce.
Heat in the oven 20 to 30 minutes or until thoroughly heated.
NotesEach serving provides: An excellent source of vitamin C and a good source of magnesium, potassium, folate and fiber.
1 large yellow squash
1 medium eggplant
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 fresh lemon, juiced
4 cloves garlic
1 teaspoon fresh parsley
Black pepper to taste
1/2 cup fresh basil, chopped
2 medium size chicken breasts, pre-cooked and cubed
1 cup canned tomato sauce