Total Time
40mins
Prep 15 mins
Cook 25 mins

This recipe comes from a recipe swap I was in online through my rubber stamping group. It is a family favorite of stamper unscrappymama.

Ingredients Nutrition

Directions

  1. Combine vegetables in a baking dish.
  2. Sprinkle with oregano; pour on tomato sauce.
  3. Bake uncovered in preheated 350 degree oven for 20 minutes.
  4. Top with Mozzarella cheese and bake an additional 4 to 5 minutes, until cheese melts.

Reviews

(2)
Most Helpful

These are easy -- and delicious! Even though I have fresh oregano outside in the garden, I used Pampered Chef's Italian Seasoning Mix instead. TIP for peeling tomatoes: bring a medium saucepan filled with water (enough water to top a tomato when dunked in it) to the boil; remove from heat and stick a tomato that you've speared with a fork in the near boiling water for 10 minutes; it will easily PEEL! Thanks, margainegeiser! Made for Aussie New Zealand Recipe Swap.

mersaydees May 09, 2009

Great way to use up those extra summer veggies! Goes together quickly and is great as a side dish or would be something that my family would enjoy as a light main dish. My veggies were not cooked through after 25 minutes - DS did not like them baked as directed; next time I'd bake another 5-10 minutes at least. I followed the directions and didn't mix the oregano or tomato sauce into the veggies which was interesting. This is a very simple dish that really highlights the veggies without overpowering them with seasonings. Made for PAC Spring 2008.

Brooke the Cook in WI April 22, 2008

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