Directions:
- Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
- Sauté the onions until cooked down and just starting to go golden.
- Scoop out onions and set aside.
- In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
- Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
- Take the cover off, reduce the heat and cook uncovered for 10 minutes until most – but not all – of the liquid has reduced.
- Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.69 Kcal (1493 kJ) | ||
| Calories from fat | 156.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.44g | 27% | |
|---|---|---|---|
| Cholesterol | 41.62mg | 14% | |
| Sodium | 298.89mg | 12% | |
| Potassium | 852.12mg | 18% | |
| Total Carbs | 41.24g | 14% | |
| Sugars | 11.85g | 47% | |
| Dietary Fiber | 7.55g | 30% | |
| Protein | 10.69g | 21% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 2.3mg | 77% | |
| Iron | 1.7mg | 10% | |
| Calcium | 264.1mg | 26% | |
| Amount Per 100 g | |||
| Calories | 111.67 Kcal (468 kJ) | ||
| Calories from fat | 49.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 27% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 14% | |
| Sodium | 93.57mg | 12% | |
| Potassium | 266.77mg | 18% | |
| Total Carbs | 12.91g | 14% | |
| Sugars | 3.71g | 47% | |
| Dietary Fiber | 2.36g | 30% | |
| Protein | 3.35g | 21% | |
| Vitamin C | 4.3mg | 23% | |
| Vitamin A | 0.7mg | 77% | |
| Iron | 0.5mg | 10% | |
| Calcium | 82.7mg | 26% | |
* 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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