Layered Vegetable Bake

By Edie

Ingredients
  • 1 pound yukon gold potatoes

  • 2 med. carrots, peeled and halved crosswise

  • 4 packaged refrigerated cooked whole baby beets, very thinly sliced*

  • 1 med. zucchini, very thinly sliced

  • 2 tsp. olive oil

Directions
  1. Scrub potaotes; remove eyes and/or sprouts. In a covered large saucepan cook potaotes in enough boioing water to cover about 25 mins. or until tender, adding the carrot pieces the last 4 mins of cooking time. Drain;cool until easy to handle. Very thinly slice potaotes and carrots.

  2. Preheat oven to 400*F. Line a 9x1 1/2 ince round baking pan with heavy foil. Generously coat foil with nonstick cooking spray. Layer half of the beet slices, half of the carrot slices, half of the zucchinislices, and half of the potoato slices in pan. Drizzle with oil and sprinkle with salt and pepper to taste.;Repeat layers and sprinkle with salt and pepper again.Cover with foil ; press down lightly with hands.

  3. Bake 30-35 mins. or until vegs. are tender. Let stand 5 mins. Remove top piece of foil. Invert vegetables onto serving plate. peel off foil. cut into 8 wedges to serve.

  4. * Test Kitchen Tip: Using a mandoline will allow you to cut the vegetables into very thin slices.


Nutritional Facts

Servings
8
Per Serving
72 cal
1g total fat (0g sat fat)
0mg chol.
95mg sodium
14g carb.
2g fiber
2g pro.
Exchanges
1veg
1/2 starch
Carb. choices
1

dinner carbs under 45g

3 replies

Debe Pendice
Debe Pendice 2009-02-22 19:00:13 -0600 Report

Made this for lunch today, didn't have yukon gold potatoes though, and used new red potatoes. Beets are great in this. I am going to do this again and maybe use sweet potatoes next…Debe