Baked Tomatoes, Squash, and Potatoes

Baked Tomatoes, Squash, and Potatoes
Baked Tomatoes, Squash, and Potatoes
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

    Ingredients

    • 2 tablespoons extra-virgin olive oil, plus more for drizzling
    • 1 onion, thinly sliced
    • 2 small tomatoes, sliced 1/4-inch thick
    • 1 medium yellow summer squash, sliced 1/4-inch thick
    • 1 medium Yukon Gold potato, sliced 1/4-inch thick
    • Coarse salt and freshly ground pepper
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons freshly grated Parmesan

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 37 % Daily Value *
    • Total Fat: 4 g 5.93%
    • Saturated Fat: 1 g 3.41%
    • Trans Fat: 0 g %
    • Cholesterol: 1 mg 0.36%
    • Sodium: 23 mg 0.94%
    • Calcium: 12 mg 1.19%
    • Potassium: 4 mg 0.12%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.31%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0.17%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.53%
    • Vitamin C 0.8%
    • Vitamin D 0.07%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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