Grilled Vegetable Casserole

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 1 1/4 cup) contains 250 calories, 26 g carbohydrate, (3 g fiber), 8 g protein, 14 g fat, (4 g saturated fat), 15 mg cholesterol, and 350 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 250
  • Servings: 8
  • Active Time: 40 minutes
  • Total Time to Make: 1 hour, 35 minutes

Ingredients

You'll Need

Nonstick grilling foil

Directions

  1. Preheat grill on MED-HIGH 10 min; cover grill grates with nonstick grill foil. Preheat oven to 350 degrees.
     
  2. Toss potatoes with 2 Tbsp basting oil in large bowl; season with salt and pepper.
     
  3. Toss zucchini and eggplant with 3 Tbsp basting oil in separate large bowl; season with salt and pepper.
     
  4. Grill potatoes in single layer, 3-4 min on each side, until golden brown.
     
  5. Grill zucchini and eggplant, 3-4 min on each side, until lightly browned.
     
  6. Grease bottom of 9x13x2-inch pan with remaining 1 Tbsp basting oil. Layer pan: 1/2 the potatoes, 1 cup marinara sauce, 2 Tbsp cheese, 1/2 the eggplant-zucchini mixture, tomato slices, remaining 1/2 of potatoes, 1 cup sauce. Sprinkle with 4 Tbsp cheese and top with remaining 1/2 eggplant-zucchini mixture.
     
  7. Bake 40 min; remove from oven. Sprinkle with remaining cheese. Bake 10 min. Remove from oven; let rest 5 min.
Chef Tips
Can be made ahead and reheated.

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