TLC Cooking "Pepper and Squash Gratin"

Pepper and Squash Gratin

Pepper and Squash Gratin

YIELD Makes 8 servings
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INGREDIENTS

12	ounces russet potato, unpeeled
8	ounces yellow summer squash, thinly sliced
8	ounces zucchini, thinly sliced
2	cups frozen pepper stir-fry blend, thawed
1	teaspoon dried oregano leaves
1/2	teaspoon salt
Black pepper
1/2	cup grated Parmesan cheese or shredded reduced-fat sharp Cheddar cheese
1	tablespoon butter or margarine, cut into 8 pieces

PREPARATION:

Preheat oven to 375°F. Spray 12X8-inch glass baking dish with nonstick cooking spray. Pierce potato several times with fork. Microwave on HIGH 3 minutes. Cut potato into thin slices.
Layer half of potatoe slices, yellow squash, zucchini, pepper stir-fry blend, oregano, salt, black pepper and cheese in prepared baking dish. Repeat layers. Top with butter. Cover tightly with foil; bake 25 minutes or until vegetables are just tender. Remove foil; bake 10 minutes more or until lightly browned.

This recipe appears in: Vegetable Side Dish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1/2
Starch	1

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