Elisabeth's Veggie Bake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Elisabeth's Veggie Bake calories by ingredient


Introduction

Healthy, Easy, and Tasty. This is my take on my neighbor's fall vegetable dish. You can pretty much substitute any veggie you have on hand. We vary the recipe by adding onion, leeks, fresh tomatoes instead of canned, fresh garlic instead of powder, etc. If she is using dryer vegetables she drizzles the dish with olive oil. Healthy, Easy, and Tasty. This is my take on my neighbor's fall vegetable dish. You can pretty much substitute any veggie you have on hand. We vary the recipe by adding onion, leeks, fresh tomatoes instead of canned, fresh garlic instead of powder, etc. If she is using dryer vegetables she drizzles the dish with olive oil.
Number of Servings: 12

Ingredients

    Potatoes
    Butternut Squash
    Eggplant
    Zuchini
    Summer Squash (yellow zuchini)
    Mushrooms
    Diced Tomatoes
    Garlic Powder
    Herbes 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.