Eggplant, Yellow Squash, and Tomato Casino Recipe Courtesy George Stella Baked vegetables are a favorite of mine, especially when there are a variety of colors involved. These eggplants, yellow squash, and tomatoes are topped with vibrant bell peppers, real bacon bits, and Parmesan cheese for maximum jackpot flavor! Prep Time 15 min / Cook Time 12 min / Serves 6 SHOPPING LIST 2 small eggplants 2 yellow squash, small to medium size 4 Roma tomatoes Kosher salt Black pepper Garlic powder 2 tablespoons real bacon bits 1 tablespoon finely diced red bell pepper 1 tablespoon finely diced green bell pepper 1 tablespoon finely diced red onion 3⁄4 cup grated Parmesan cheese 2 tablespoons extra-virgin olive oil 1. Preheat oven to 350°F. 2. Cut the ends off both eggplants and the yellow squash, and then slice each in half lengthwise. Lay cut sides up and close together on a small greased sheet pan. 3. Cut the tops and a very small piece of the bot¬tom off the Roma tomatoes and stand them up on the pan alongside the halved vegetables. 4. Sprinkle liberally with salt, pepper, garlic powder, bacon bits, red and green bell peppers, and onion. 5. Carefully pile high the Parmesan over each piece, drizzle with olive oil, and bake for about 12 minutes, or until the cheese begins to turn golden brown. Serve immediately HELPFUL HINTS Japanese eggplants work best in this recipe, as they are naturally small and cook in about the same time as the other vegetables. Calories: 135 | Fat: 7.5g | Protein: 7g | Fiber: 3g | Net Carbs: 4g
Posted on: Sun, 14 Jul 2013 18:00:22 +0000
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