Greek Vegetable Gratin

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* Exported from MasterCook *

 

Greek Vegetable Gratin

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 medium onions -- thinly sliced

1 large red bell pepper -- thinly sliced

1/2 teaspoon salt -- divided

1/2 teaspoon freshly ground black pepper -- divided

1 tablespoon minced garlic

1 can diced tomatoes in juice (do not drain) -- (14-1/2 oz.)

2 pounds baking potatoes (4 medium)

1 pound carrots

2 large zucchini (1 lb.)

4 tablespoons freshly grated Parmesan cheese -- divided

1/2 cup crumbled feta cheese -- divided

3/4 cup vegetable broth

2 tablespoons chopped fresh dill

 

1. Heat oven to 375 degrees F. Lightly grease a shallow 3-1/2- to 4-quart baking

dish. For sauce, heat oil in a 12-inch skillet over medium-low heat. Add onions,

bell pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; cook

10 to 15 minutes or until vegetables soften and begin to brown. Add garlic; cook

1 minute, stirring. Add tomatoes and juice and bring to a boil; reduce heat and

simmer 5 minutes more. Set aside.

 

2. Cut potatoes crosswise into 1/4-inch-thick slices. Thinly slice carrots on

the diagonal. Cut zucchini lengthwise into 1/4-inch-thick slices. Arrange one

third of the potato and carrot slices in the bottom of prepared dish. Sprinkle

with 1 tablespoon of the Parmesan cheese. Arrange half of the zucchini slices

over potatoes. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the

black pepper. Spread one third of the sauce (1 cup) over zucchini. Sprinkle with

1/4 cup of the feta cheese. Repeat. Arrange remaining potatoes and carrots on

top, spread with remaining sauce. Pour broth over vegetables, then sprinkle with

remaining 2 tablespoons Parmesan.

 

3. Cover dish with greased foil. Bake 40 minutes. Uncover and bake 50 to 60

minutes more or until potatoes are tender and a small knife inserted in center

of dish comes out easily. Let gratin stand 15 minutes before serving. Serve with

tossed green salad, if desired. Makes 6 servings.

 

 

 

Nutrition facts per serving: 280 calories, 8 g total fat, 3 g saturated fat, 13

mg cholesterol, 673 mg sodium, 46 g carbohydrate, 7 g fiber, 10 g protein, 197

mg Calcium.

 

 

 

 

 

 

 

 

 

Source:

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Per Serving (excluding unknown items): 124 Calories; 6g Fat (39.2% calories from

fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 546mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0