Baked Leek And Tomato

1. Preheat oven to 400F degrees.

2. Spray an oven proof gratin dish with veggie spray.

3. Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.

4. Sprinkle with salt and pepper to taste.

5. Sprinkle half the olive oil over all.

6. Make a second layer, ending with the tomato slices, salt and pepper and olive oil.

7. Top with Jalapeno and sprinkle with shredded cheddar cheese.

8. Bake, uncovered,in 400F oven for 30 minutes.

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Nutrient	Quantity
Total fats	56.0645 g
Protein	9.2239 g
Carbohydrates	47.5355 g
Energy	693.3052 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5272 g
Water	921.0353 g
Aspartic acid	1.3309 g
Calcium, Ca	142.7428 mg
Lutein + zeaxanthin	2814.2861 g
Fiber, total dietary	12.4033 g
Fatty acids, total saturated 22:0	0.0698 g
Carotene, beta	4917.8321 g
Niacin	5.6997 mg
Vitamin A, RAE	450.6812 g
Arginine	0.257 g
Riboflavin	0.1985 mg
Tocopherol, beta	0.1536 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	4.0523 g
Sodium, Na	63.6421 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6867 g
Total lipid (fat)	56.0645 g
Manganese, Mn	1.4495 mg
Fructose	12.3157 g
Proline	0.1927 g
Fatty acids, total saturated 16:0	6.3106 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0017 g
Choline, total	68.696 mg
Sugars, total	27.0873 g
Serine	0.3142 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.1283 g
Vitamin B-6	0.934 mg
Selenium, Se	0.9012 g
Ash	5.4172 g
Fatty acids, total saturated 18:1 undifferentiated	38.7577 g
Pantothenic acid	0.9288 mg
Phenylalanine	0.2903 g
Copper, Cu	0.6353 mg
Betaine	0.9476 mg
Thiamin	0.3851 mg
Methionine	0.0696 g
Iron, Fe	4.591 mg
Carbohydrate, by difference	47.5355 g
Phosphorus, P	246.334 mg
Folate, total	191.7524 g
Tocopherol, gamma	1.5219 mg
Fatty acids, total saturated 4:0	0.0001 g
Lycopene	22991.1244 g
Alanine	0.3072 g
Valine	0.2106 g
Fatty acids, total saturated 18:2 undifferentiated	6.0476 g
Glycine	0.2312 g
Carotene, alpha	904.3732 g
Glucose (dextrose)	11.211 g
Fatty acids, total saturated 14:0	0.0002 g
Zinc, Zn	1.6297 mg
Isoleucine	0.2071 g
Tocopherol, delta	0.0003 mg
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	6.5749 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.3088 g
Tocotrienol, alpha	0.09 mg
Vitamin A, IU	8957.2472 IU
Folate, DFE	191.7524 g
Tryptophan	0.0643 g
Vitamin C, total ascorbic acid	136.4324 mg
Phytosterols	181.8887 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0007 g
Fatty acids, total saturated 20:0	0.2237 g
Tyrosine	0.1616 g
Vitamin K (phylloquinone)	145.449 g
Fatty acids, total saturated	7.7447 g
Histidine	0.1474 g
Fatty acids, total monounsaturated	39.6803 g
Threonine	0.2974 g
Folate, food	191.7524 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	2.9531 g
Vitamin E (alpha-tocopherol)	13.4937 mg
Magnesium, Mg	123.6328 mg
Lysine	0.3107 g
Potassium, K	2285.4361 mg
Cystine	0.1027 g
Fluoride, F	20.5517 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	4 tablespoons	477.36	0	54
Tomato	4	160.8396	34.7592	1.7871
jalapeno pepper	0.5	0.8156	0.1828	0.0104
salt pepper	1	0	0	0
leek	1	54.29	12.5935	0.267
yellow tomato	4	0	0	0
sharp cheddar cheese	0.75 cup	0	0	0
vegetable oil cooking spray	1	0	0	0