Heart Healthy 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 season's veggies.
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.
Time: 60 minutes
Servings: 6
Calories: 54
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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
Thank you!