BAKED ITALIAN VEGETABLE MéLANGE

Baked Italian Vegetable Mélange image

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 12

Cooking spray
6 ounces yellow summer squash, sliced
1/2 medium green bell pepper, thinly sliced
1/2 large onion, thinly sliced
2 medium Italian plum (Roma) tomatoes, cut crosswise into thin slices
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/8 teaspoon dried fennel seeds
2 tablespoons snipped fresh parsley
2 tablespoons shredded or grated Parmesan cheese

Steps:

Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
Cook's Tip
Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
Nutrition information
(Per serving)
Calories: 38
Total fat: 1.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.0g
Monounsaturated: 0.0g
Cholesterol: 2mg
Sodium: 120mg
Carbohydrates: 6g
Fiber: 2g
Sugars: 4g
Protein: 2g
Calcium: 59mg
Potassium: 275mg
Dietary Exchanges
1 vegetable