Cheesey 7 Vegetable casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb Zucchini, baby, 1 medium *Summer Squash, 1 medium Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) Sweet peppers (bell), 1 large (2-1/4 per lb, approx 3-3/4" Onions, raw, 1 medium (2-1/2" dia) Garlic, 2 tsp Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) *cheese, mozzarella, 6 Italian cheese 1 cup**Kraft Grated Parmesan Cheese Shaker 1TBS, 1 8oz packet of Portabello mushrooms crushed red pepper 1 tbs black pepper 1/2 tbs
I started by slicing up then cutting in 1/2 a medium eggplant unpeeled. Then set it in a colander for about an hour to drain I then rinsed thoroughly all the salt off.
I then chopped up the rest of the veggies (using my vidalia chopper to get the onions and tomatoes chopped. (I used the juice from the tomatoes as well) preheat oven to 400.
saute the onion and garlic with a touch of cooking spray. I also quickly browned the eggplant.
I lined a 9x11 baking dish with aluminum foil
add the eggplant, onion, garlic mixture to the rest of the veggies. Stir in the grated parmesan, red peppers, and black paper. Mix well, then layer the bottom of the pan (about 4 cups makes a layer) and about 1/4 c of the 6 Italian Cheese, repeat this until all of the veggies and cheese are used. Should be about 3 1/2 layers) Then top off with the. juice from the tomatoes you can also add a bit of water just to make sure the veggies steam well.
Serving Size: makes about 16 1 cup servings. (depending on how you cut the veggies)
I then chopped up the rest of the veggies (using my vidalia chopper to get the onions and tomatoes chopped. (I used the juice from the tomatoes as well) preheat oven to 400.
saute the onion and garlic with a touch of cooking spray. I also quickly browned the eggplant.
I lined a 9x11 baking dish with aluminum foil
add the eggplant, onion, garlic mixture to the rest of the veggies. Stir in the grated parmesan, red peppers, and black paper. Mix well, then layer the bottom of the pan (about 4 cups makes a layer) and about 1/4 c of the 6 Italian Cheese, repeat this until all of the veggies and cheese are used. Should be about 3 1/2 layers) Then top off with the. juice from the tomatoes you can also add a bit of water just to make sure the veggies steam well.
Serving Size: makes about 16 1 cup servings. (depending on how you cut the veggies)
Nutritional Info Amount Per Serving
- Calories: 73.9
- Total Fat: 3.9 g
- Cholesterol: 10.6 mg
- Sodium: 105.0 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.8 g
- Protein: 4.9 g
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