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This is a great recipe for the fall harvest season!
Use different tomatoes, mix eggplant with the zucchini, try using different fresh herbs instead of the dried basil.
You can use low-fat milk instead of regular, whole milk and save some calories.
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| Fresh Vegetable Casserole |
Ingredients
(4 servings - 230 calories per serving)
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| 4 large |
carrots (julienned) |
| 2 small |
zucchini (sliced) |
| 1 cup |
cherry tomatoes |
| 1 cup |
seasoned croutons |
| 1 tbsp |
cornstarch |
| 1 cup |
milk |
| 3 tbsp |
butter or margerine |
| 1/4 tsp |
black pepper |
| 1 tsp |
basil (dried) |
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- Preheat oven to 350 degrees.
- In medium saucepan, bring 2 quarts of water to a boil.
- Add carrots.
- Cook for 5 minutes.
- Drain well.
- Prepare a glass casserole or other oven-safe baking dish by spraying with non-stick cooking spray.
- In baking dish, combine carrots, zucchini, tomatoes, and croutons.
- In small saucepan, blend milk and cornstarch until smooth.
- Add butter and pepper.
- Bring to a boil over medium heat, stirring constantly.
- Boil 1 minute.
- Pour sauce over vegetables in baking dish.
- Bake for 25 minutes.
- Serve while hot.
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