Summer Italian Vegetables
Servings
61/2 cup each
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Combine onion, squash, tomato and green pepper in a baking dish.
  3. Sprinkle with oregano.
  4. Pour the tomato sauce over the vegetables.
  5. Bake, uncovered at 350°F for 20-30 minutes.
  6. Top with cheese and bake another 4-5 minutes until cheese is melted.
Recipe Notes

Add 1 small eggplant, and orange bell pepper to include the rainbow of vegetables!
Nutrition Facts
Summer Italian Vegetables
Amount Per Serving (1/2 cup eachg)
Calories 79 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg 3%
Sodium 272mg 11%
Potassium 409mg 12%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 5g 10%
Vitamin A 14%
Vitamin C 40%
Vitamin D0%
Calcium 10%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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