Pine Nut Gremolata is the perfect topping to garnish this baked vegetable dish. This vibrant Italian condiment traditionally accompanies braised veal shank, but cuts through the flavor of this vegetarian side dish brilliantly.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 30 mins


Tomato Sauce
Baked Vegetables
Pine Nut Gremolata


Instructions Checklist
  • Preheat oven to 375 degrees Fahrenheit. In a blender combine roasted red sweet peppers, tomato sauce, garlic, Italian seasoning and crushed red pepper. Cover and blend until smooth. Spread sauce in a 2-quart rectangular baking dish.

  • Cut tomatoes, squash, and zucchini into 1/4-inch slices. Using a spoon, remove seeds from squash slices. Alternately layer tomato, squash and zucchini slices in two lengthwise rows over sauce in baking dish, standing slices slightly upright.

  • Bake, covered, 45 to 50 minutes or just until vegetables are tender. Cool slightly.

  • Meanwhile, for gremolata, in a small bowl combine basil, feta cheese, pine nuts and lemon zest. Sprinkle vegetables with gremolata and serve.

Nutrition Facts

2/3 cup each
109 calories; protein 4.9g; carbohydrates 12.8g; dietary fiber 3.9g; sugars 8.3g; fat 5.2g; saturated fat 0.9g; cholesterol 2.3mg; vitamin a iu 1904.8IU; vitamin c 55.9mg; folate 48.8mcg; calcium 57.8mg; iron 1.4mg; magnesium 54.8mg; potassium 645.9mg; sodium 206.3mg.

2 1/2 vegetables, 1 fat