Gluten Free Mixed Vegetable Casserole Recipe

               
Bake up a beautifully hearty vegetable casserole equipped with garlicky squash, tomatoes and mushrooms for dinner tonight. This gluten-free recipe features black pepper and balsamic to bring out the best of the veggies of the season.
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Ingredients
Recipe yields 6 servings
1 small eggplant, quartered lengthwise and cut into 1/4-inch thick slices
1 small yellow squash, quartered lengthwise and cut into 1/4-inch thick slices
1 small zucchini, quartered lengthwise and cut into 1/4-inch thick slices
1 small onion, sliced
1 garlic clove, minced
3 whole portobello mushrooms caps, cut into 3/4-inch pieces
1 medium tomato, cut into wedges and halved
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp chopped fresh basil
2 tsp chopped fresh marjoram or 1 tsp dried marjoram
2 tsp chopped fresh thyme or 1 tsp dried thyme
Black pepper to taste
1/4 cup shredded Parmesan cheese
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Directions
Step 1

Preheat oven to 375°.

Step 2

In a large bowl, combine eggplant, yellow squash, zucchini, onion, garlic, mushroom caps and tomato. Add olive oil, balsamic vinegar, basil, thyme, marjoram and pepper, and toss vegetables to coat evenly.

Step 3

Transfer vegetables to a casserole dish and bake, uncovered, for 40 minutes.

Step 4

Sprinkle with Parmesan cheese and serve warm.

Time: 60 minutes
Servings: 6
Calories: 54
Make this for: Heart Healthy
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:54
total fat:3g
sat fat:1g
cholesterol:1mg
sodium:36mg
total carb:6g
fibers:3g
proteins:2g

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Gluten Free Mixed Vegetable Casserole Recipe

Ingredients
Recipe yields 6 servings
1 small eggplant, quartered lengthwise and cut into 1/4-inch thick slices
1 small yellow squash, quartered lengthwise and cut into 1/4-inch thick slices
1 small zucchini, quartered lengthwise and cut into 1/4-inch thick slices
1 small onion, sliced
1 garlic clove, minced
3 whole portobello mushrooms caps, cut into 3/4-inch pieces
1 medium tomato, cut into wedges and halved
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp chopped fresh basil
2 tsp chopped fresh marjoram or 1 tsp dried marjoram
2 tsp chopped fresh thyme or 1 tsp dried thyme
Black pepper to taste
1/4 cup shredded Parmesan cheese
Directions
Step 1

Preheat oven to 375°.

Step 2

In a large bowl, combine eggplant, yellow squash, zucchini, onion, garlic, mushroom caps and tomato. Add olive oil, balsamic vinegar, basil, thyme, marjoram and pepper, and toss vegetables to coat evenly.

Step 3

Transfer vegetables to a casserole dish and bake, uncovered, for 40 minutes.

Step 4

Sprinkle with Parmesan cheese and serve warm.

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