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
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.
- 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