Baked Vegetables in Sour Cream
Nutrition
Calories: 353.79 kcalCarbohydrates: 13.14 gProtein: 12.64 gFat: 28.85 gSaturated Fat: 18.04 gCholesterol: 78.54 mgSodium: 419.92 mgFiber: 3.31 gVitamin A: 175.31225 IUCalcium: 419.13 mgIron: 1.05 mg
Ingredients
- 2 cups chopped green bell pepper
- 2/3 cup chopped green onion
- 3 tbsp butter
- 1-1/2 cups grated carrots
- 1/2 cup minced parsley
- 4 yellow squash cut into 1/2" x 2" strips
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp white pepper
- 1 cup sour cream
- 2/3 cup freshly grated romano
- 1/2 cup freshly grated romano
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, sauté the green bell pepper and green onion in butter for 3 minutes.
- Add carrots and parsley and sauté for another three minutes.
- Add yellow squash and cook three more minutes and then add the basil, oregano, and white pepper.
- Remove skillet from heat; add the sour cream and 2/3 cup of Romano and combine the mixture well.
- Pour into a buttered 1-1/2-quart soufflé dish.
- Sprinkle the top with 1/2 cup of Romano.
- Bake for 35 minutes.