Ingredients:
- 2 zucchini, cut into 1-inch rounds
- 2 summer squash, cut into 1-inch rounds
- 2 tomatoes, cut into wedges
- 1 red onion, peeled and cut into 1-inch wedges
Directions:
- Preheat the oven to 400 degrees F.
- Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
- Serve alone as a side, or over toasted sourdough bread for a main dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.32 Kcal (583 kJ) | ||
| Calories from fat | 89.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Sodium | 596.98mg | 25% | |
| Potassium | 340.53mg | 7% | |
| Total Carbs | 12.13g | 4% | |
| Sugars | 5.13g | 21% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.84 Kcal (393 kJ) | ||
| Calories from fat | 59.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 15% | |
|---|---|---|---|
| Sodium | 402.1mg | 25% | |
| Potassium | 229.37mg | 7% | |
| Total Carbs | 8.17g | 4% | |
| Sugars | 3.46g | 21% | |
| Dietary Fiber | 2.49g | 15% | |
| Protein | 1.2g | 4% | |
| Vitamin C | 4.8mg | 12% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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