Name: Baked Zucchini and Potatoes with Greek Tofu Feta
Yield: Makes 6 Servings
Ingredients: 2 tablespoons chopped fresh flat-leaf parsley, or 2 teaspoons dried parsley; ¼ cup minced fresh dill, or 1 tablespoon dried dill weed; 1 can (14.5 ounces) no-salt-added diced tomatoes, with juice; 3 bell peppers (various colors), sliced into thin strips; 30 pitted kalamata or oil-cured olives, sliced or chopped; ¼ teaspoon Freshly ground black pepper, plus more for sprinkling; 1½ cups crumbled Greek Tofu Feta; 4 medium russet potatoes, peeled and thinly sliced; 2 medium or 4 small zucchini, thinly sliced on the diagonal; ½ teaspoon sea salt, plus more for sprinkling; 1 tablespoon garlic-infused olive oil

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This hearty, low-fat casserole will fill you up without weighing you down. The long baking time infuses the flavors throughout and thoroughly tenderizes the vegetables. Serve it alone or with a large side salad for a simple but satisfying meal.

Ingredients

1 can (14.5 ounces) no-salt-added diced tomatoes, with juice
¼ cup min

Method

Preheat the oven to 375 degrees F. Generously oil a large roasting pan (preferably nonstick) or line it with parchment paper or a silicone baking mat.

Put the tomatoes, dill, parsley, oil, salt, and pepper in a small bowl and stir to combine.

Layer half the potatoes in