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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.5
  • Total Fat: 5.7 g
  • Cholesterol: 5.9 mg
  • Sodium: 479.9 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 9.7 g

View full nutritional breakdown of Vegetable bake calories by ingredient
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Vegetable bake

Submitted by: OHITSKELLY
Vegetable bake

Introduction

Thinly sliced veggies topped with cheese and then roasted Thinly sliced veggies topped with cheese and then roasted
Number of Servings: 4

Ingredients

    1 Tbsp. olive oil
    1 medium yellow onion
    1 tsp. minced garlic
    1 medium zucchini
    1 medium yellow squash
    1 medium potato
    1 medium tomato
    1 tsp. dried thyme
    to taste salt & pepper
    1 cup shredded Italian cheese

Directions

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user OHITSKELLY.






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