This is so beautiful. You will impress your guests with this colorful vegetable casserole.
Serve it for brunch or for a healthful supper. Omit the kielbasa and serve it as a side dish. A bonus is that you can make is ahead of time and bake it when ready to serve.
4 medium potatoes 1 tablespoon canola oil 1 large onion, thinly sliced 1 large red pepper, thinly sliced 5 medium Roma tomato, sliced 1/2" thick 2 medium zucchini, sliced 1/2" thick 8 ounces cooked chicken sausage or kielbasa, sliced seasoned salt to taste pepper to taste 1 tablespoon olive oil 4 ounces shredded Gruyere or Swiss cheese
Butter a 7 x 11 inch baking pan. In a large saucepan, cook potatoes just until tender. Drain and chill under cold water. Peel and cut into 1/2 inch slices. Set aside. In a medium skillet, heat oil. Add onions and pepper and cook until tender. Spoon into baking pan. Arrange vegetables in baking dish as follows: a potato slice, tomato slice, zucchini slice, and then a sausage slice. Repeat pattern until pan is filled with vegetables. Sprinkle with salt and pepper. Drizzle with olive oil and sprinkle with cheese. Cover with foil. Refrigerate until ready to bake.
When ready to bake, preheat oven to 375 degrees. Bake covered for 30 minutes or until vegetables are tender. Uncover and bake until cheese is browned.
Nutritional Information per serving:
Calories: 235 Fat, gm.: 12 Protein, gm.: 14 Carbs, gm.: 18 Cholesterol, mg.: 50 Fiber, gm.: 3.0
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