Vegetable Medley I

Vegetable Medley I
Vegetable Medley I requires roughly 1 hour from start to finish. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 97 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and primal diet. It works well as a very affordable side dish. Head to the store and pick up bell pepper, onion, salt and pepper, and a few other things to make it today.

Instructions

1
Preheat oven to 325 degrees F (165 degrees C).
Equipment you will use
OvenOven
2
In a large saute pan heat olive oil over medium heat.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
3
Add squash, zucchini, onion, green bell pepper, and garlic.
Ingredients you will need
Green PepperGreen Pepper
ZucchiniZucchini
GarlicGarlic
SquashSquash
OnionOnion
4
Saute until all vegetables are soft.
Ingredients you will need
VegetableVegetable
5
Add tomatoes with juice. Season with basil, oregano, salt, and pepper.
Ingredients you will need
Tomatoes In JuiceTomatoes In Juice
OreganoOregano
PepperPepper
BasilBasil
SaltSalt
6
Transfer ingredients to a glass baking dish.
Equipment you will use
Glass Baking PanGlass Baking Pan
7
Bake for 20 minutes in the preheated oven.
Equipment you will use
OvenOven
8
Sprinkle with Parmesan cheese and bake another 10 minutes.
Ingredients you will need
ParmesanParmesan
Equipment you will use
OvenOven
DifficultyHard
Ready In1 h
Servings6
Health Score31
Magazine