Directions:
- Drain the tomatoes, reserving 2 tbsp of the juice; chop coarsely. Layer the carrots, green beans, red pepper, onion and mushrooms in the order listed in a 2-qt. baking dish sprayed with cooking spray.
- Sprinkle the parsley flakes, basil, garlic powder, salt and pepper over the prepared layers. Top with the tomatoes and drizzle with the reserved juice. Sprinkle with the cheese.
- Bake, covered tightly, at 375 for 1 hour. Sprinkle with additional parsley flakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.02 Kcal (281 kJ) | ||
| Calories from fat | 10.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Cholesterol | 3.16mg | 1% | |
| Sodium | 131.81mg | 5% | |
| Potassium | 399.48mg | 8% | |
| Total Carbs | 10.8g | 4% | |
| Sugars | 5.85g | 23% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 40.4mg | 67% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 10.9mg | 60% | |
| Calcium | 92.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 35.42 Kcal (148 kJ) | ||
| Calories from fat | 5.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 2% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 1% | |
| Sodium | 69.67mg | 5% | |
| Potassium | 211.15mg | 8% | |
| Total Carbs | 5.71g | 4% | |
| Sugars | 3.09g | 23% | |
| Dietary Fiber | 1.83g | 14% | |
| Protein | 2.2g | 8% | |
| Vitamin C | 21.3mg | 67% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 5.8mg | 60% | |
| Calcium | 48.7mg | 9% | |
* 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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