Recipe by SweetySJD
From Light & Tasty. This would be good as a side dish for lamb.
Top Review by Zurie
I made, photographed and DH and I reviewed this for the HEALTHY EATING thread in the Food Photo Forum, Nov 2010. It gets 5 stars for healthy eating, if you use fresh veggies! As we are only 2 now, I thought this would be great to make, as there would be enough to keep over for another main meal. I layered the veggies as indicated, except in a single layer (as 1 can of tomatoes would not have been enough). I put the potato slices on top, because they do not burn easily. I made these small adjustments: used finely-chopped canned tomatoes in a thick tomato sauce (not sauce), and added a glug of Worcestershire sauce and about 2 small teaspoons of brown sugar, to cut the acidity of the tomatoes. (I always do that, as tomatoes tend to get more acidic with cooking: a tip from my mother!) I used 3 medium potatoes and added the parsley after baking the dish. With it, I made oven-baked chicken wings with a lovely sticky sauce (shop-bought!) and made a large salad of mixed greens with fresh green herbs. Great! Thank you for a VERY healthy dish, so easy to enjoy!!
- 453.59 g fresh green beans, trimmed
- 453.59 g zucchini, cut in 1/4-inch slices
- 3 small carrots, cut in 1/4-inch slices
- 1 large potato, peeled, quartered and cut in 1/4-inch slices
- 1 medium onion, chopped
- 1 celery rib, thinly sliced
- 226.79 g can tomato sauce
- 29.58 ml fresh parsley, minced
- 4.92 ml dried oregano
- 2.46 ml seasoning salt
- 2.46 ml garlic salt
- 2.46 ml lemon-pepper seasoning
- 2.46 ml pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a 2-quart baking dish coated with cooking spray, layer half the beans, zucchini, carrots, potato, onion and celery.
- Top with half of tomato sauce.
- Combine seasonings and sprinkle half over tomato sauce.
- Repeat layers.
- Cover and bake 70-80 minutes, until vegetables are tender.