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Ingredients |
| 1 T | Olive Oil |
| 4 Large | Peeled Idaho Potatoes |
| 6 Large | Roasted Red Peppers |
| 3 Large | Zucchini |
| 5 Large | Yellow Squash |
| 2 | Eggplant | | 4 | Cleaned Portabellow Mushrooms, sliced thin | | 1 T | Parsley, Finely Chopped | | 1/2 T | Oregano, Finely Chopped | | 1/2 T | Basil, Finely Chopped | | 1/2 T | Thyme, Finely Chopped | | 1/2 t | Cayenne Pepper | | 1 t | Garlic Powder | | 2 t | Chili Powder | | 1 t | Onion Powder | | 1 t | Salt | | 1 t | Ground Black Pepper | | 1/4 Cup | Arrowroot Starch | | |
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Yield: About 12 lbs
Servings: 8
serving Size: 24 oz. |
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| Directions |
- Spray all side of a 9-inch casserole dish with olive oil.
- Combine all the fresh herbs.
- Combine all the spices.
- Slice the potatoes 3/8 inch thick.
- Layer the potatoes, making sure to overlap the edges on the bottom of the casserole dish. Season with spices and herbs. Dust with arrowroot starch.
- Next, slice the zucchini 3/8 inch thick and place over the potatoes, making sure to overlap the edges. Season with spices and herbs. Dust with arrowroot starch.
- Repeat this process, creating individual layers of yellow squash, eggplant, and bell peppers - each layer seasoned with spices and herbs, and dusted with arrowroot starch.
- After creating the pepper layer, repeat the entire layering process in the opposite order making certain to season each layer and dust with arrowroot starch. The last layer should be potato.
Cooking: - Preheat the oven to 350 degrees.
- Bake covered for 30 minutes.
- Uncover and bake another 20 minutes or until vegetables are soft.
- Let cool before cutting.
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| Recipe Nutrient Analysis: Single Serving |
| Calories: 213 |
Net Carbs: 43g |
Protein: 11g |
| Fat: 3g | Saturated Fat: trace | Cholesterol: 0mg |
| Sodium: 326mg |
Fiber: 16g |
NC-P-F Ratio:
71-18-11 |
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