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Summer Baked Vegetables

Ingredients: 

2 tablespoons canola oil
4 tablespoons grated Parmesan cheese divided
1/4 teaspoon garlic powder
1/4 teaspoon freshly-ground black pepper
2 medium potatoes sliced thin rounds
1 large zucchini sliced thin rounds
2 medium yellow squash sliced thin rounds
4 plum tomatoes sliced thin rounds
Salt to taste

Yield: 

6 Servings

Method: 

Preheat the oven to 400 degrees. Coat a 9- by 13-inch baking with nonstick cooking spray.

In a large bowl, combine the oil, 2 tablespoons Parmesan cheese, the garlic powder, and pepper; mix well. Add the potatoes, zucchini, and yellow squash, mixing until evenly coated; pour into the baking dish.

Place the tomatoes on top and sprinkle with the remaining 2 tablespoon Parmesan cheese. Bake for 30 to 40 minutes, or until the potatoes are fork-tender. Serve immediately.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 1/2 Starch, 1 Vegetable, 1 1/2 Fat.

Nutrition Facts: Calories 129; Calories from Fat 58; Fat 6g; Saturated Fat 1g; Cholesterol 5mg; Sodium 94mg; Carbohydrates 15g; Dietary Fiber 3g; Sugars 4g; Protein 5g.