Yellow Squash, Egg Plant, Green Chile, Cream Corn Mix

Name: Yellow Squash, Egg Plant, Green Chile, Cream Corn Mix Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 5 medium sized - Yellow Squash; 1 cup - Cubed Egg Plant; 2 - Green Chiles; 3 tsp. - Soy Sauce; 6 tbsp. - Red Wine Vinaigrette; 2 tsp. Ground Coriander Seed; 2 tbsp. - Fresh Basil; 1 tsp. Garlic Salt; 1/4 tsp. Cayenne Pepper; 1 tsp. - Salt; 1 tsp. - Black Pepper; 1/2 cup - Cream Corn; 3 tbsp. - Parmesan Cheese

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

5 medium sized - Yellow Squash1 cup - Cubed Egg Plant2 - Green Chiles3 tsp. - Soy Sauce,6 tbsp. - Red Wine Vinaigrette,2 tsp. Ground Coriander Seed2 tbsp. - Fresh Basil1 tsp. Garlic Salt1/4 tsp. Cayenne Pepper1 tsp. - Salt1 tsp. - Black Pepper 1/2 cup - Cream Corn3 tbsp. - Parmesan Cheese

Directions

Coat the bottom and sides of a 5 quart baking dish with the olive oil. Chop the Summer Squash, Eggplant(remove skin from eggplant) and Chile Peppers and place in a 5 quart baking dish. Add soy sauce, Red wine Vinaigrette, and seasonings. Cover with creamed corn and sprinkle Grated Parmesan Cheese evenly.

Bake at 325 degrees for 45 - 60 min.

Enjoy.

Serving Size:�8 1-cup Servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 92.4
Total Fat: 4.7 g
Cholesterol: 1.5 mg
Sodium: 502.0 mg
Total Carbs: 11.1 g
Dietary Fiber: 2.3 g
Protein: 3.3 g

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