Jarlsberg Roasted Vegetable Bake
Roasted Italian vegetables are layered with Jarlsberg cheese in the vegetarian casserole.
Servings: 8 people
- 1 Asian eggplant (200g)
- 2 med zucchini (400g)
- 1 med yellow squash(200g)
- 1 medium red pepper sliced
- 3-5 scallions
- 2 medium cloves of garlic minced
- 1 cup cherry tomatoes cut in half
- 3 cups Jarlsberg cheese coarsely grated
- 2 tsp Italian seasoning
- salt and pepper to taste
Preheat oven to 350°F.
Slice the squash (yellow and zucchini) eggplant, and red peppers into pieces. Heat a grill pan until very hot.
Lightly coat the sliced vegetables with vegetable oil. (about 2 tbsp of oil) Grill the yellow squash, zucchini, eggplant, red peppers, and scallions in a hot grill pan. The grilled veggies should still be very firm with char marks on them. Dice the scallion into ¼-inch pieces. Set aside.
Grate the cheese and mince the garlic cloves.
Layer 1/2 of the roasted yellow squash, zucchini, red peppers, and eggplant in a baking dish in an oval 1.5-quart baking dish or an 8 X 8-inch baking dish. Sprinkle the cherry tomatoes, 1 tsp of Italian seasoning and half of the minced garlic over the roasted vegetables. Sprinkle half of the grated cheese.
Layer the rest of the roasted veggies, Italian seasoning, garlic, salt and pepper to taste. Top with the rest of the cheese and bake for 30 minutes or until the cheese is melted and veggies are tender.
Serving: 1portion | Calories: 182kcal | Carbohydrates: 6g | Protein: 12g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 281mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 38mg | Calcium: 329mg | Iron: 1mg