Baked Italian Vegetable Melange

• Cooking spray
• 6 ounces yellow summer squash, sliced
• 1/2 medium green bell pepper, thinly sliced
• 1/2 large onion, thinly sliced
• 2 medium Italian plum (Roma) tomatoes, cut crosswise into thin slices
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried basil, crumbled
• 1/8 teaspoon dried fennel seeds
• 2 tablespoons snipped fresh parsley
• 2 tablespoons shredded or grated Parmesan cheese

1. Preheat the oven to 400F.
2. Lightly spray a 9-inch pie pan with cooking spray.
3. In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes.
4. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds.
5. Lightly spray with cooking spray.
6. Bake for 25 minutes, or until the vegetables are tender when pierced with a fork.
7. Remove from the oven.
8. Sprinkle with the parsley and Parmesan.
9. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
10. Dont skip the last step.
11. It brings out the flavors while the vegetables relax and the juices are released, giving the dish more intensity.
12. (Per serving)
13. Calories: 38
14. Total fat: 1.0g
15. Saturated: 0.5g
16. Trans: 0.0g
17. Polyunsaturated: 0.0g
18. Monounsaturated: 0.0g
19. Cholesterol: 2mg
20. Sodium: 120mg
21. Carbohydrates: 6g
22. Fiber: 2g
23. Sugars: 4g
24. Protein: 2g
25. Calcium: 59mg
26. Potassium: 275mg
27. 1 vegetable

cooking spray, green bell pepper, onion, italian plum, red pepper, salt, oregano, basil, fennel seeds, parsley, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/baked-italian-vegetable-melange-391996 (may not work)