Baked Vegetable Gratin
Pear and Walnut Spinach Salad
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
- 4 Tbsp olive oil, divided
- 1 (5-oz) carton freshly grated Parmesan cheese, divided
- 4 Roma tomatoes, cut into ¼ inch thick slices
- 3 sweet potatoes, peeled and cut into ¼ inch thick slices
- 2 zucchini, cut into ¼ inch thick slices
Instructions
- Preheat oven to 400°F. Cook fennel, onion, 2 tsp thyme, and ¼ tsp each 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 bottom of a 13- x 9-inch baking dish coated with cooking spray; sprinkle with half of cheese.
- Cut tomato, potato, and zucchini slices in half moons if pieces are large. Place in a large bowl; toss with 1½ Tbsp oil and ¼ tsp garlic salt. 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 half of cheese and 1 tsp thyme. Bake 15 to 20 minutes longer or until potatoes are tender.
Side Dish Ingredients
- 3 Tbsp apple cider vinegar
- 1 Tbsp canola oil
- 1 Tbsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 red pears, thinly sliced
- 1 (10-oz) pkg baby spinach
- ¼ cup chopped walnuts
Side Dish Instructions
- Whisk together vinegar, oil, honey, salt, and pepper in a large bowl. Add pears and spinach; toss. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
273
|
107
|
380
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 13 | 2 | 15 |
| Carb (g) | 21 | 13 | 34 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 645 | 85 | 730 |
| T. Sugs (g) | 7 | 8 | 15 |
| A. Sugs (g) | 0 | 3 | 3 |
Diabetic Meal Plan
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