Tomato Vegetable Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 221.2
- Total Fat: 12.1 g
- Cholesterol: 6.3 mg
- Sodium: 216.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 4.3 g
- Protein: 6.2 g
View full nutritional breakdown of Tomato Vegetable Casserole calories by ingredient
Introduction
A wonderful way to use up the vegetables in your crisper. A wonderful way to use up the vegetables in your crisper.Number of Servings: 6
Ingredients
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1 medium potato, peeled, cut into 1/2-in pieces
1 medium yam, peeled, cut into 1/2-in pieces
1 red bell pepper, seeded, cut into 1/2-in pieces
2 carrots, peeled, cut into 1/2-in pieces
5 tbsp olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-in thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-in thick slices
1/2 cup grated Parmesan cheese
2 tbsp dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat.
Sprinkle with salt and pepper and toss until coated.
Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion.
Drizzle with 2 tablespoons of oil.
Sprinkle with salt and pepper.
Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish.
Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEMURRAY.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat.
Sprinkle with salt and pepper and toss until coated.
Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion.
Drizzle with 2 tablespoons of oil.
Sprinkle with salt and pepper.
Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish.
Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEMURRAY.
Member Ratings For This Recipe
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POPEYETHETURTLE
One of the other members made the comment that "fat is fat". Not true. This is a very "Heart Healthy" dish. 1 TBL of Olive oil contains 13.5g of tot fat, 0g of trans fat, 1.1g of poly-unsat fat, and 9.9GM of MONO-SATURATED fat - the fat that clears your arteries of cholesteral. Heart or calories? - 11/17/09
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SQUIRRELYGIRL73
I like this a lot - I add some italian seasoning to the crumb top mixture. I like a little less olive oil in the recipe but I know it needs to be there nonetheless...Did You Know That your body needs some kind of fat similar to olive oil to properly extract the nutrition from vegetables? :-) - 8/6/08
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EVER-HOPEFUL
WE HAD ALITTLE BIT LEFT OVER:I THEN ADDED ANOTHER TOMATOE AND PURRED IT ALL TOGETHER TO MAKE A THICK SALSA;WHICH I AM GOING TO SERVE COLD AT OUR INDOOR PICNIC TODAY;WITH CHICKEN STRIPES AND HOMEMADE MEAT BALLS;SALAD AND FRESH FRUIT PLATTER:WEATHER TOO COLD FOR OUTDOOR PICNIC:KIDS ARE HAPPY: - 3/23/09
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