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.
U.S. Nutrients per serving: Calories 170, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 20 g, Fiber 2 g, Protein 7 g
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