From the Pantry Butler kitchen

Summer Italian Vegetables

6 servings

Summer Italian Vegetables

Fresh tomatoes, summer squash, green peppers, and onions give this cheesy side dish a boost to any summer meal. Use any vegetables that you have on hand or find at the Farmers Market. USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food

Ingredients

  • 1 medium onion, diced
  • 1 medium yellow squash (or zucchini), diced
  • 1 medium tomato, diced
  • 1 medium green bell pepper, chopped
  • 1/2 teaspoon oregano
  • 1 can (8 ounces) low-sodium tomato sauce
  • 1/2 cup part-skim mozzarella cheese, shredded

Method

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Combine onion, squash, tomato, and green pepper in a baking dish.
  4. Sprinkle with oregano.
  5. Pour the tomato sauce over the vegetables.
  6. Bake, uncovered at 350 degrees F for 20 to 30 minutes.
  7. Top with cheese and bake another 4 to 5 minutes until cheese is melted.
  8. Refrigerate leftovers.

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