Roasted Tomato, Zucchini and Potato Medley

Name: Roasted Tomato, Zucchini and Potato Medley Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 2 Tbsp olive oil; 2 medium onions cut in half then thinly sliced; 3 garlic cloves minced; 1/4 cup Parmesan Cheese; 1 Tbsp thyme leaves; 5 roma tomatoes thinly sliced; 4 potatoes thinly sliced; 3 zucchini thinly sliced

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 8

Ingredients

2 Tbsp olive oil2 medium onions, cut in half then thinly sliced3 garlic cloves, minced1/4 cup Parmesan Cheese1 Tbsp thyme leaves5 roma tomatoes, thinly sliced4 potatoes, thinly sliced3 zucchini, thinly sliced

Directions

Preheat the oven to 375. Heat some of the oil in a pan. Cook the onions for about 5 minutes or until translucent. Add the garlic and cook 1 minute longer. Spray a 9x13 casserole dish with cooking spray. Spread the onions on the bottom. On top of the onions, fill the rest of the casserole by alternating the potatoes, tomatoes and zucchini side by side creating rows. Season with salt and pepper and drizzle the rest of the oil over the veggies. Cover with foil and bake 35-40 minutes. Remove the foil sprinkle the Parmesan over the veggies and bake for about 30 minutes more.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user AHALTOM.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 159.8
Total Fat: 4.6 g
Cholesterol: 2.5 mg
Sodium: 83.7 mg
Total Carbs: 26.8 g
Dietary Fiber: 5.4 g
Protein: 4.7 g

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