Summer Baked Vegetables
- SERVES
- 6
- COOK TIME
- 30 Min
Fresh summer veggies are the stars of our Summer Baked Vegetables. Just a little cheese and a dash of seasoning highlight their flavor. You'll love to make the healthy vegetable dish as a side for any lean protein!
What You'll Need
- 2 tablespoons canola oil
- 4 tablespoons grated Parmesan cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium potatoes, sliced into 1/2-inch rounds
- 1 large zucchini, sliced into 1/2-inch rounds
- 2 medium yellow squash, sliced into 1/2-inch rounds
- 4 plum tomatoes, sliced into 1/2-inch rounds
What to Do
- Preheat the oven to 400 degree F. Coat a baking sheet with nonstick cooking spray.
- In a large bowl, combine the oil, 2 tablespoons Parmesan cheese, the garlic powder, salt, and pepper; mix well. Add the potatoes, zucchini, and yellow squash, mixing until evenly coated. Place in a single layer on baking sheet.
- Place the tomatoes on top and sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake for 30 to 35 minutes or until the potatoes are fork-tender. Serve immediately.
Notes
Up Next:
Read NextSkinny Eggplant Parmigiana
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 133
- Calories from Fat 55
- Total Fat 6.1g 9 %
- Saturated Fat 1.0g 5 %
- Trans Fat 0.0g 0 %
- Protein 4.3g 9 %
- Amount Per Serving % Daily Value *
- Cholesterol 2.9mg 1 %
- Sodium 167mg 7 %
- Total Carbohydrates 17g 6 %
- Dietary Fiber 3.5g 14 %
- Sugars 4.7g 0 %
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
HolbrookBecky 768 4034
Jul 16, 2015
Looking forward to taking this to a covered dish dinner this weekend. I'm sure I'll get raves, all if this will come from the garden.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
