summer vegetable stack

Summer Vegetable Stack

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INGREDIENTS

2   medium zucchini

1   medium yellow squash

2   medium russet potatoes

3   large firm plum tomatoes

2 tbsp olive oil

3   garlic cloves, pressed

1 tbsp Italian seasoning

1 cup shredded Italian cheese blend

DIRECTIONS

1—Preheat oven to 400°. Slice zucchini, squash, potatoes and tomatoes. Place vegetables in a large mixing bowl.

2 —Add oil, pressed garlic, seasoning and salt. Toss to coat. 

3—Arrange vegetables in rows in a 9 x 13 dish. Cover with aluminum foil; bake 45-50 minutes or until potatoes are almost tender. 

4—Remove oven to cool.

Remove foil; top with cheese.    Bake, uncovered, 5-10 minutes or until cheese is melted and golden brown.

Yield:  8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 170, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 20 g, Fiber 2 g, Protein 7 g

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