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Summer Baked Vegetables

Summer Baked Vegetables
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

  1. Preheat the oven to 400 degree F. Coat a baking sheet with nonstick cooking spray.
  2. 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.
  3. 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.


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 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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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