4 lb. summer squash, sliced
4 lbs. zucchini, sliced
2 lg. green pepper, sliced
2 lg. red peppers, sliced
1 lg. onion, sliced
1 sm. eggplant, sliced
1 lb. lean ground beef
1 sm. jar spaghetti sauce
2 tbsp. allspice
Salt and pepper to taste

Slice vegetables thin and place in large roasting pan. Sprinkle ground beef, raw, on top of vegetables. Sprinkle allspice and salt and pepper. Top with spaghetti sauce. Bake at 350 degrees for about 2 hours. Stir frequently.