January 4, 2011 | Issue 330

Veggie Casserole

1 cup peeled butternut squash, cut into 1-inch pieces

1 medium potato, cut into 1-inch pieces

1 medium green bell pepper, coarsely chopped

1 medium carrot, cut into 1/2-inch slices

1 medium zucchini, cut into 1/2-inch slices

1 cup fresh or frozen cut green beans

1 cup sliced fresh mushrooms

1-2 cloves garlic, peeled and left whole

2 Tbsp each chopped fresh oregano, fresh basil and fresh dill

1 (14 oz.) can no salt added diced tomatoes

1 1/2 tsp. olive oil

1/2 tsp each onion powder and garlic powder

Salt and freshly ground pepper to taste

Canola oil cooking spray

3 Tbsp. Romano or Parmesan cheese

Preheat oven to 375 degrees.         

Place all ingredients, except cheese, in large bowl and toss to combine.  Transfer to sprayed 7 in. x 11 in. baking dish. Cover with foil and bake until veggies are just tender, about 60-75 minutes.  (Remove foil cover for the last 30 minutes, if desired.) Remove from oven; turn broiler on high.  Sprinkle with cheese.  Broil until cheese is browned and bubbly.  

Serves 4-6.

Per serving: 120 calories, 3 g total fat (1 g saturated fat), 20 g carbohydrate, 

5 g protein, 4 g dietary fiber, 105 mg sodium.