Healthy Veggie Casserole
                                                    contributed by the AICR

Veggie Casserole

Ingredients

1 cup peeled butternut squash, cut into 1-inch pieces
1 medium potato, cut into 1-inch pieces
1 medium green bell pepper, coarsely chopped
1 medium carrot, cut into 1/2-inch slices
1 medium zucchini, cut into 1/2-inch slices
1 cup fresh or frozen cut green beans
1 cup sliced fresh mushrooms
1-2 cloves garlic, peeled and left whole
2 Tbsp each chopped fresh oregano, fresh basil and fresh dill
1 (14 oz.) can no salt added diced tomatoes
1 1/2 tsp. olive oil
1/2 tsp each onion powder and garlic powder
Salt and freshly ground pepper to taste
canola oil cooking spray
3 Tbsp. Romano or Parmesan cheese (or nutritional yeast, to taste, for a totally vegan dish!)

How we make it

Preheat oven to 375 degrees.

Place all ingredients, except cheese, in large bowl and toss to combine.

Transfer to sprayed 7 in. x 11 in. baking dish. Cover with foil and bake until veggies are just tender, about 60-75 minutes. (Remove foil cover for the last 30 minutes, if desired.)

Remove from oven; turn broiler on high. Sprinkle with cheese. Broil until cheese is browned and bubbly.

Serves 4-6

Per serving: 120 calories, 3 g total fat (1 g saturated fat), 20 g carbohydrate, 5 g protein, 4 g dietary fiber, 105 mg sodium.