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Summer Vegetable Stack

2   medium zucchini (about 1 lb/450 g)

1   medium yellow squash

2   medium russet potatoes (about 14 oz/ 397 g)

3   large firm plum tomatoes

2 tbsp (30 mL) olive oil

3   garlic cloves, pressed

1 tbsp (15 mL) Italian seasoning

1 tsp (5 mL) salt

1 cup (250 mL) shredded Italian cheese blend

 

Directions

1
Preheat oven to 400°F (200°C). Slice zucchini, squash, potatoes and tomatoes with Simple Slicer on #3 setting. Place vegetables in a large mixing bowl.
2
Add oil, pressed garlic, seasoning and salt. Toss to coat.

3
Arrange vegetables in rows in Small Baker. Cover baker with aluminum foil; bake 45-50 minutes or until potatoes are almost tender.

4
Remove baker from oven to cooling rack. 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