Baked Italian Vegetable Mélange

Preparation

1. Step 1

   Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.

   Step 2

   In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.

   Step 3

   Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

   Step 4

   Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.

2. Cook’s Tip

   Step 5

   Don’t skip the last step. It brings out the flavors while the vegetables “relax” and the juices are released, giving the dish more intensity.

3. Nutrition information

   Step 6

   (Per serving)

   Step 7

   Calories: 38

   Step 8

   Total fat: 1.0g

   Step 9

   Saturated: 0.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 0.0g

   Step 12

   Monounsaturated: 0.0g

   Step 13

   Cholesterol: 2mg

   Step 14

   Sodium: 120mg

   Step 15

   Carbohydrates: 6g

   Step 16

   Fiber: 2g

   Step 17

   Sugars: 4g

   Step 18

   Protein: 2g

   Step 19

   Calcium: 59mg

   Step 20

   Potassium: 275mg

4. Dietary Exchanges

   Step 21

   1 vegetable