Summer Italian Vegetables
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Ingredients
- 1 onion, diced
- 1 squash, diced (yellow or zucchini)
- 1 tomato, diced
- 1 green bell pepper, chopped
- 1/2 teaspoon oregano
- 1 can tomato sauce (8 ounces, low-sodium)
- 1/2 cup mozzarella cheese, part-skim shredded
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Combine onion, squash, tomato, and green pepper in a baking dish.
- Sprinkle with oregano.
- Pour the tomato sauce over the vegetables.
- Bake, uncovered at 350 °F for 20 to 30 minutes.
- Top with cheese and bake another 4 to 5 minutes until cheese is melted.
- Refrigerate leftovers.
Nutrition
| Calories | 67 |
|---|---|
| Protein | 4 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 6 mg |
| Sodium | 75 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eating Smart, Being Active Colorado State University and University of California at Davis