Ingredients

The following ingredients have 8 Servings
  • 2 medium zucchini (about 1 lb/450 g)
  • 1 medium yellow squash
  • 2 medium russet potatoes (about 14 oz/ 397 g)
  • 3 large firm plum tomatoes
  • 2 tbsp (30 mL) olive oil
  • 3 garlic cloves, pressed
  • 1 tbsp (15 mL) Italian seasoning
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) shredded Italian cheese blend

Instruction

  • Preheat oven to 400°F (200°C). Slice zucchini, squash, potatoes and tomatoes with Simple Slicer on #3 setting. Place vegetables in a large mixing bowl.  Add oil, pressed garlic, seasoning and salt. Toss to coat.  Arrange vegetables in rows in Small Baker. Cover baker with aluminum foil; bake 45-50 minutes or until potatoes are almost tender.  Remove baker from oven to cooling rack. Remove foil; top with cheese. Bake, uncovered, 5-10 minutes or until cheese is melted and golden brown.