Summer Veggie Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 156.5
  • Total Fat: 6.2 g
  • Cholesterol: 3.0 mg
  • Sodium: 80.7 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Summer Veggie Casserole calories by ingredient
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Introduction

Delicious and nutritious, this is a surefire way to get your family to fall in love with veggies! Delicious and nutritious, this is a surefire way to get your family to fall in love with veggies!
Number of Servings: 6

Ingredients

    eggplant, zucchini, potatoes, onion, mushrooms, yellow bell pepper, and seasonings to taste. Any veggies can be substituted or added.

Tips

Any veggies can be used!

If there is leftovers, cover them in foil and reheat them in the oven again so they don't get soggy.


Directions

Pour some of the olive oil in the bottom of a baking pan. Slice potatoes and layer the bottom of the pan with half of them. Slice all remaining veggies and toss together with seasonings of your choosing (sage, oregano, and parsley work very well) as well as a little salt and pepper. Layer the veggie mixture on top of the potatoes. Layer the remaining potatoes on top and sprinkle with cheese.

Cover the casserole in foil and bake at 400 degrees for 40 minutes. Remove the foil, increase the temperature to 425, and bake an additional 20 minutes. Let cool for three to five minutes and serve.

Serving Size: makes 6 bowl sized servings

Number of Servings: 6

Recipe submitted by SparkPeople user DISNEYDREAMS19.

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