Tonight’s Vegetable Dish…

Layered Roast Vegetables

I may be overstating the servings on tonight’s side dish, the three of us had a slice and came back for a second serving.  So if you like it as much as we did, this may only serve 3.  Check it out…

Layered Roast Vegetables

Preheat oven 425^o

Pre p Time: 15 minutes

Cook Time: 1 hour total

Estimates Values per serving:

Calories = 100                                              Fat = 1.5 grams

Serves 6

Ingredients:

2 medium zucchini

1 onion

1 red bell pepper

½ teaspoon onion powder

¼ – ½ teaspoon salt

6 slices reduced calorie bread

¾ cup egg substitute

½ cup grated parmesan cheese

Directions:

1. Slice zucchini into long strips about ½ inches thick.  Slice pepper into long strips about the same width as the zucchini.   Cut onion into slices.
2. Spray a roasting pan with cooking spray and add vegetables in a single layer then spray top of vegetables with cooking spray.  Sprinkle vegetables lightly with salt. 
3. Sprinkle onion powder on zucchini and pepper strips.
4. Roast vegetables for about 15 minutes until browned.  Remove from oven and reduce oven heat to 375^o.
5. Spray a bread pan with cooking spray.  Add a layer of vegetables on the bottom, sprinkle a little cheese on top, add 2 slices of bread then pour about ¼ cup of egg substitute on top.  Continue to layer the vegetables, cheese, bread and egg substitute 2 more times, ending with vegetables (they will be added 3 additional times).
6. Cover dish with foil and add a heavy weight on top (I use a brick covered in foil).  Bake in the oven for 45 minutes or until set.
7. Remove from oven, cool for about 15 minutes then loosen the sides and invert onto a serving platter.
8. Serve warm.

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