Recipe: Baked Vegetables

By Melissa Powell

2 yellow squash, sliced
2 zucchini, sliced
1 pint cherry or grape tomatoes
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt & pepper, to taste, optional
Parmesan cheese, freshly grated

Combine the squash, zucchini and tomatoes in a bowl; toss to mix. Add the olive oil, Italian seasoning, salt and pepper; toss to coat. Spread one-third of the vegetables in a baking dish and sprinkle with cheese. Repeat the layers two more times. Bake, covered with foil, at 350 degrees for 30-40 minutes. Serves 4.

Recommended by Melissa Powell  Contact
UT Chattanooga
Clinical Instructor, Lecturer and Registered Dietician, Department of Health and Human Performance

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