| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low-cal, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | Zucchini, medium sized | |
| 2 | Tomatoes, medium sized | |
| Sweet geen pepper, medium | ||
| Yellow onion, medium sized | ||
| 1/2 | t | Salt |
| 1/8 | t | Pepper, black |
| 1/4 | c | Olive oil |
INSTRUCTIONS
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 291mg
Potassium: 1.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g