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Vegetable Bake

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 8 small red potatoes, quartered (about 1 pound)
  • 1 medium yellow squash, cut into 1-inch pieces (about 1/2 pound)
  • 1 large sweet onion, cut into 1-inch pieces (about 1 pound)
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried parsley flakes

Nutrition Information

  • calories 265
  • caloriesfromfat 9 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 6.9 g
  • carbohydrate 55.7 g
  • fiber 6.3 g
  • cholesterol 0.0 mg
  • iron 2.5 mg
  • sodium 150 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 350°.

  2. Pierce potato quarters with a fork; place in a 9-inch pie plate. Microwave at high 8 minutes or until crisp-tender, stirring every 2 minutes. Combine potato and remaining ingredients in a 13 x 9-inch baking dish; toss well. Bake at 350° for 35 minutes or until tender.