Tomato Vegetable Casserole - 23.9g Carbs, 4.3g Fiber, 2g Sugar
From: SparkPeople user BLUEMURRAY
1 medium potato, peeled, cut into 1/2-in pieces
1 medium yam, peeled, cut into 1/2-in pieces
1 red bell pepper, seeded, cut into 1/2-in pieces
2 carrots, peeled, cut into 1/2-in pieces
5 Tbsp olive oil
1 red onion, thinly sliced into rings
2 small OR 1 large zucchini, cut crosswise into 1/4-in thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-in thick slices
1/2 cup grated Parmesan cheese
2 Tbsp dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive
oil in a 13 by 9 by 2-inch baking dish to coat.
Sprinkle with salt and pepper and toss until coated.
Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion.
Drizzle with 2 tablespoons of oil.
Sprinkle with salt and pepper.
Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle
the Parmesan bread crumbs over the vegetables in the baking dish.
Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
Servings: 6
Nutrition per Serving:
221.2 Calories, 12.1g Total Fat, 2.8g Saturated Fat, 1g Polyunsaturated Fat,
7.4g Monounsaturated Fat, 6.3mg Cholesterol, 216.1mg Sodium, 583.4mg Potassium,
23.9g Total Carbs, 4.3g Dietary Fiber, 2g Sugars, 6.2g Protein
