This veggie dish requires minimal cooking skills and yet looks and smells like it came from a 5 star restaurant. I just can't get over how pretty this dish is! I will be the first to admit that sometimes my healthy recipes don't look so appealing...
Example #1: Southwestern Squash
Example #2: Guacamole Soup
Example #3: Eggplant Lasagna
But don't let the pictures fool you these are all delicious recipes! They probably just aren't the best dishes to bring to a party. :P No worries though because you don't have to go to your Superbowl party today empty handed! The recipe I am sharing with you today is mouthwateringly beautiful. Yes. That right. I said mouthwateringly beautiful. Enjoy!
Recipe adapted from For the Love of Cooking.
1 large Sweet onion, cut into chunks
1/2 large Rutabaga (or 1 small one), peeled and cut into thin slices
2 medium Roma tomatoes
1-2 tsp Minced garlic
Olive oil cooking spray
2-3 tbsp Shredded parmesan cheese
1. Preheat the oven to 375 degrees F.
2. Saute the onions in a small fry pan with a little olive oil until golden brown.
3. Meanwhile, wash, chop, and prep veggies to be layered.
4. Spread the onions in the bottom of a round baking dish.
5. Using what ever pattern you want layer the veggies in a ring and fill in the middle.
6. Sprinkle the garlic, salt, pepper, basil, and thyme over the top.
7. Bake for 30 minutes.
8. Sprinkle the cheese over the top and bake for another 30 minutes or so.
9. Poke the rutabaga with a fork to check for doneness. If it still feels pretty firm, cover the dish with a glass cover or aluminum foil and bake for another 15 minutes.
10. Continue to check the veggies for doneness every 15 minutes until all the veggies are tender, but not mushy. I baked mine for about 1 hour and 45 minutes total.
Serves 6-8 people.
*Remember this is a rough estimate based on 6 servings.
Total Fat: 2.2 g
Sat. Fat: 0.7 g
Poly. Fat: 0.2 g
Mono. Fat: 0.8 g
Cholesterol: 2.8 mg
Sodium: 58.2 mg
Potassium: 294.3 mg
Total Carbs: 8 g
Dietary Fiber: 1.7 g
Sugars: 6.5 g
Protein: 2.4 g
Vitamin A: 8.2%
Vitamin C: 35.4%