Baked Veggies in Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Baked Veggies in Tomato Sauce calories by ingredient
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great side dish, or serve over pasta or with chickpeas for added protein and a full meal! great side dish, or serve over pasta or with chickpeas for added protein and a full meal!
Number of Servings: 4


    1 medium zucchini, sliced in half lengthwise, then sliced in discs
    1 small squash, prepared same as zucchini
    scant 1 cup frozen broccoli
    1/3 cup roasted red peppers, sliced
    3 cloves garlic
    1/2 cup chopped onion
    1 medium carrot, chopped
    1 can diced tomatoes
    1 small can tomato sauce
    1 1/2 tsp italian seasoning
    pepper 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.

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