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Roasted Veggie Casserole
ANOTHER MUSIC IN A DIFFERENT KITCHEN13Ingredients
2Hours
290Calories
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Ingredients
US|METRIC
8 SERVINGS
- 5 medium potatoes (scrubbed and sliced, about 5 cups)
- 2 onions (medium, skins removed, cut in half and sliced into half moons)
- 2 zucchini (courgette, sliced)
- 4 medium carrots (peeled and sliced, about 2 cups)
- 2 green bell peppers (de-seeded and sliced thick or cut into chunks)
- 1 stalk celery (finely diced, 1/2 cup)
- 5 cloves garlic (minced)
- 4 cups fresh tomatoes (diced, 5–6 medium tomatoes)
- 4 cups tomato sauce (tomato passata, about 31 ounces or 2 – 500 gm cans)
- 1 cup fresh flat leaf parsley (chopped, more for garnish is desired)
- 2 Tbsp. dried oregano
- 1 tsp. salt
- 2 Tbsp. ouzo (2 tsp. dried tarragon is a good substitute)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium870mg36% |
| Potassium1530mg44% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber10g40% |
| Sugars21g |
| Vitamin A150% |
| Vitamin C140% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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