Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 248.5
- Total Fat: 6.4 g
- Cholesterol: 7.7 mg
- Sodium: 179.5 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 6.3 g
- Protein: 10.9 g
View full nutritional breakdown of Kel's Layered Vegetable Bake calories by ingredient
Kel's Layered Vegetable Bake
Submitted by: KELLY_NZNumber of Servings: 8
Ingredients
-
600gms pumpkin
300gms spinach
2 kumara (sweet potato)
3 potatoes with skins on
1 cup sliced mushrooms
2 cloves garlic, chopped finely
1 tbsp rosemary
60gms Edam Cheese, grated
1 375mls can Lite Evaporated Milk
2 tbsp Parmesan Cheese, shredded
a small handful of sunflower seeds
sprinkling of parsley (1 tbsp)
spray of olive oil
Directions
1) Thinly slice all vegetables.
2) Layer them along with grated cheese, garlic & herbs in a large sprayed baking dish.
3) Pour over evaporated milk. Sprinkle with parmesan cheese on top layer of potato. Sprinkle sunflower seeds over top also.
4) Pop into 200C oven and bake, covered, for around an hour. Check... uncover and cook a further 15 minutes, to brown top layer.
NB: Cooking times will vary depending on your oven.
Number of Servings: 8
Recipe submitted by SparkPeople user BEYONDTHEBEACH.
2) Layer them along with grated cheese, garlic & herbs in a large sprayed baking dish.
3) Pour over evaporated milk. Sprinkle with parmesan cheese on top layer of potato. Sprinkle sunflower seeds over top also.
4) Pop into 200C oven and bake, covered, for around an hour. Check... uncover and cook a further 15 minutes, to brown top layer.
NB: Cooking times will vary depending on your oven.
Number of Servings: 8
Recipe submitted by SparkPeople user BEYONDTHEBEACH.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
