Healthy Veggie Casserole
                                                    contributed by the AICR

Flavored with herbs instead of salt and fatty sauces,
this casserole is a healthy delight!

This healthy veggie casserole is terrific. You can use a lot of things to flavor your food. So many foods today are prepared with fatty sauces and a lot of salt for added flavor.  This veggie casserole uses neither.  It is made so delicious by using wonderful herbs such as oregano, basil and dill.  Combined with the other ingredients it all comes together to produce a delicious blend of flavor and hearty goodness!

So if you are  looking for a great tasting, healthy veggie casserole recipe this is your baby!  Try it. You're gonna love it!

Veggie Casserole


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.

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