Summer Vegetable Stack
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
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