This good recipe is adapted from the Heart Association Cookbook. It’s jam-packed full of goodness and a great way to fit your veggies in for the day ~ plus, it’s colorful!
8 ounces fresh mushrooms, sliced
2 zucchini, sliced
3 tomatoes, sliced
3 green onions, sliced
4 tablespoons light Italian salad dressing
1 tablespoons fresh basil, chopped
2 garlic cloves, minced
2 teaspoons seasoned pepper
Spray an 8-inch square baking dish with olive oil spray.
Make one layer each of mushrooms, zucchini, tomatoes and onions.
In a small bowl, stir together the remaining ingredients.
Drizzle over the vegetables.
Bake for 25 minutes, or until vegetables are tender.
To serve, use a slotted spoon to remove the vegetables from the liquid.