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Summer Vegetable Stack
YOU’LL NEED 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
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DIRECTIONS
1 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.
2 Add oil, pressed garlic, seasoning, and salt.
Toss to coat.
3 Arrange vegetables in rows in Small Baker.
Cover baker with aluminum foil; bake 45–50 minutes or until potatoes are almost tender. 4 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.
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
