| Italian Style Garden Vegetables |
| Number of Servings |
6 |
|
Serving Size |
3/4 - 1 cup |
| Preparation Time |
20 minutes |
|
Cooking Time |
30 minutes |
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| Quantities |
Ingredients |
| 1/2 cup | onion, chopped |
| 1 | small squash, diced (zucchini or yellow summer squash) |
| 1 | tomato, diced |
| 1 | green pepper, chopped |
| 1 teaspoon | oregano |
| 1 (8 ounce) can | tomato sauce |
| 1/2 cup | mozzarella cheese, shredded |
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| Equipment |
Instructions |
- cutting board
- sharp knife
- baking dish or frying pan
- cover or foil
- measuring cups and spoons
- grater or sharp knife
- can opener
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- Wash and chop vegetables. Combine vegetables in a baking dish.
- Sprinkle with oregano.
- Pour on tomato sauce.
- Bake covered at 350¡F for 20 to 30 minutes.
- Top with cheese and bake uncovered another 4 to 5 minutes until cheese is melted.
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| NOTES: Variation: This dish can be prepared on top of the stove by cooking in a covered frying pan over low heat.Serving Suggestion: Serve over rice, pasta, or potatoes. |
| Nutrition Information |
| Calories |
70 |
| Total Fat |
2g |
| Saturated Fat |
0g |
| Protein |
3g |
| Carbohydrates |
14g |
| Fiber |
2g |
| Sugar |
5g |
| Vitamin A |
20% |
| Vitamin C |
60% |
| Calcium |
10% |
| Iron |
6% |
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