Elisabeth's Veggie Bake

Name: Elisabeth''s Veggie Bake Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Ingredients: Potatoes; Butternut Squash; Eggplant; Zuchini; Summer Squash (yellow zuchini); Mushrooms; Diced Tomatoes; Garlic Powder; Herbes de Provence

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 12

Ingredients

PotatoesButternut SquashEggplantZuchiniSummer Squash (yellow zuchini)MushroomsDiced TomatoesGarlic PowderHerbes de Provence

Directions

Clean vegetables. Peel and scrape the seeds out of the butternut squash. Slice vegetables into medallion or half-moon shaped pieces. Layer them in a large glass baking dish, potatoes on the bottom, then squash, eggplant, sprinkle with garlic powder and herbs de provence to taste. Continue layering with zuchini, squash, and mushrooms. Top with undrained diced tomatoes. Sprinkle with garlic powder and herbes de provence. Cover with foil and bake at 375 degrees until vegetables are getting tender then uncover to finish baking so that some of the liquid cooks out. Makes 12 - 1/2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user KIMREX.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 57.2
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 32.7 mg
Total Carbs: 12.4 g
Dietary Fiber: 3.4 g
Protein: 1.9 g

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