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:
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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 %
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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.
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