Roasting veggies over high heat retains those delightful concentrated flavors.

　　

Ingredients

Serves 4; 1/2 cup per serving

　　Cooking spray

　　6 ounces yellow summer squash, sliced

　　1/2 medium green bell pepper, thinly sliced

　　1/2 large onion, thinly sliced

　　2 medium Italian plum (Roma) tomatoes, cut crosswise into thin slices

　　1/8 teaspoon crushed red pepper flakes

　　1/8 teaspoon salt

　　1/2 teaspoon dried oregano, crumbled

　　1/2 teaspoon dried basil, crumbled

　　1/8 teaspoon dried fennel seeds

　　2 tablespoons snipped fresh parsley

　　2 tablespoons shredded or grated Parmesan cheese

　　

Step 1

Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.

　　

Step 2

In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.

　　

Step 3

Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

　　

Step 4

Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.

　　

Cook’s Tip

Step 5

Don’t skip the last step. It brings out the flavors while the vegetables “relax” and the juices are released, giving the dish more intensity.

　　

Nutrition information

Step 6

(Per serving)

　　

Step 7

Calories: 38

　　

Step 8

Total fat: 1.0g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.0g

　　

Step 12

Monounsaturated: 0.0g

　　

Step 13

Cholesterol: 2mg

　　

Step 14

Sodium: 120mg

　　

Step 15

Carbohydrates: 6g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 4g

　　

Step 18

Protein: 2g

　　

Step 19

Calcium: 59mg

　　

Step 20

Potassium: 275mg

　　

Dietary Exchanges

Step 21

1 vegetable

　　American Heart Association Low-Salt Cookbook, 4th Edition