Summer Vegetable Gratin
Fruit Salad with Honey-Lime Dressing
Ingredients
- 1 small fennel bulb, halved, cored, and sliced
- 1 onion, thinly sliced
- 1 Tbsp chopped fresh thyme, divided
- ½ tsp garlic salt, divided
- ¼ tsp pepper
- ¼ cup olive oil, divided
- 1 (5-oz) carton freshly grated Parmesan cheese, divided
- 4 Roma tomatoes, sliced ¼ inch thick
- 3 sweet potatoes, peeled and sliced ¼ inch thick
- 2 zucchini, sliced ¼ inch thick
Instructions
- Preheat oven to 400°F. Cook fennel, onion, 2 tsp thyme, ¼ tsp garlic salt, and pepper in 1½ Tbsp hot oil in a large skillet over medium heat 8 to 10 minutes or until onion is tender.
- Spread fennel mixture in a greased 13- x 9-inch baking dish; sprinkle with half of cheese.
- Cut tomato, potato, and zucchini slices into half moons if pieces are large. Toss together vegetables, 1½ Tbsp oil, and ¼ tsp garlic salt in a large bowl. Arrange tomato mixture in baking dish over fennel. Drizzle with 1 Tbsp oil.
- Cover with foil, and bake 30 minutes; uncover and sprinkle with remaining cheese and 1 tsp thyme. Bake 15 to 20 minutes longer or until potatoes are tender.
Side Dish Ingredients
- 3 oranges
- 2 Tbsp honey
- 1 Tbsp lime juice
- 1 (16-oz) pkg strawberries, sliced
- 1½ cups seedless green grapes
Side Dish Instructions
- Peel and section oranges over a large bowl, reserving ¼ cup juice in bowl.
- Whisk in honey and lime juice. Add orange sections, strawberries, and grapes; toss. Chill 2 hours, if time allows.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
271
|
105
|
376
|
| Fat (g) | 16 | 0 | 16 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 10 | 1 | 11 |
| Carb (g) | 24 | 27 | 51 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 650 | 3 | 653 |
| T. Sugs (g) | 7 | 21 | 28 |
| A. Sugs (g) | 0 | 6 | 6 |
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