Baked Veggies in Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium zucchini, sliced in half lengthwise, then sliced in discs1 small squash, prepared same as zucchiniscant 1 cup frozen broccoli1/3 cup roasted red peppers, sliced3 cloves garlic1/2 cup chopped onion1 medium carrot, chopped1 can diced tomatoes1 small can tomato sauce1 1/2 tsp italian seasoningpepper to taste (no salt needed if diced tomatoes have salt in them)
Preheat oven to 350.
Saute onion in a big of vegetable broth until it begins to brown. Add carrot and garlic and saute about 1 more minute. Add in tomatoes, tomato sauce, and seasonings. Stir and heat through before adding remaining ingredients and stirring well.
Pour everything into a 9x9" baking dish and cover with tin foil. Bake for about 40 minutes, until zucchini and squash are tender.
Serves 4, about 1 1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user PESCETARIAN.
Saute onion in a big of vegetable broth until it begins to brown. Add carrot and garlic and saute about 1 more minute. Add in tomatoes, tomato sauce, and seasonings. Stir and heat through before adding remaining ingredients and stirring well.
Pour everything into a 9x9" baking dish and cover with tin foil. Bake for about 40 minutes, until zucchini and squash are tender.
Serves 4, about 1 1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 97.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 652.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 5.2 g
- Protein: 4.3 g
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