Summer Vegetable Stack

Name: Summer Vegetable Stack
Yield: 8 servings
Ingredients: 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

Ingredients

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

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.
Add oil, pressed garlic, seasoning and salt. Toss to coat.
Arrange vegetables in rows in Small Baker. Cover baker with aluminum foil; bake 45-50 minutes or until potatoes are almost tender.
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