Serves 6
61 cal · 50 min
Summer Italian Vegetables
Recipe GLPRed86fc0681197f
A vibrant, oven-baked medley of fresh summer vegetables including zucchini, tomato, bell pepper, and onion, layered with tomato sauce and finished with melted mozzarella cheese. This light, herbaceous side dish brings authentic Italian flavors to any table.
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Ingredients
1 medium onion, diced
1 medium yellow squash, diced
1 medium tomato, diced
1 medium green bell pepper, chopped
1/2 teaspoon dried oregano
1 can (8 ounces) low-sodium tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
Directions
Wash your hands with soap and warm water before beginning.
Preheat your oven to 350 degrees Fahrenheit.
Prepare the vegetables: wash the onion, squash, tomato, and bell pepper. Dice the onion and squash into 1/2-inch cubes, dice the tomato into similar-sized pieces, and chop the bell pepper into bite-sized chunks.
Transfer all the diced vegetables to a 9x13-inch baking dish or similar-sized dish, spreading them in an even layer.
Sprinkle the dried oregano evenly over the vegetables and stir gently to combine.
Pour the entire can of low-sodium tomato sauce over the vegetables and mix until everything is lightly coated.
Place the baking dish in the preheated 350-degree Fahrenheit oven and bake uncovered for 20 to 30 minutes, until the vegetables are tender and the sauce is bubbling.
Remove the dish from the oven and evenly distribute the shredded mozzarella cheese over the top of the vegetables.
Return to the oven and bake for an additional 4 to 5 minutes until the cheese is completely melted and lightly golden.
Remove from the oven and let cool for 2 to 3 minutes before serving.
Store any leftovers in a covered container in the refrigerator for up to 3 days.
