Greek Vegetable Bake

1. Preheat oven to 350 degrees.

2. In a 2-quart baking dish coated with cooking spray, layer half the beans, zucchini, carrots, potato, onion and celery.

3. Top with half of tomato sauce.

4. Combine seasonings and sprinkle half over tomato sauce.

5. Repeat layers.

6. Cover and bake 70-80 minutes, until vegetables are tender.

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Nutrient	Quantity
Total fats	1.6522 g
Protein	11.6391 g
Carbohydrates	58.5072 g
Energy	256.6963 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3406 g
Water	657.25 g
Aspartic acid	1.6269 g
Calcium, Ca	276.4919 mg
Lutein + zeaxanthin	3738.2016 g
Fiber, total dietary	19.4048 g
Carotene, beta	14545.4561 g
Niacin	5.1683 mg
Vitamin A, RAE	1447.164 g
Arginine	0.612 g
Riboflavin	0.6072 mg
Tocopherol, beta	0.015 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0079 g
Glutamic acid	1.7579 g
Sodium, Na	140.1816 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0048 g
Total lipid (fat)	1.6522 g
Manganese, Mn	1.5666 mg
Fructose	8.5628 g
Proline	0.4615 g
Fatty acids, total saturated 16:0	0.3086 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	8.1162 g
Choline, total	90.7354 mg
Sugars, total	26.674 g
Serine	0.5835 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.0565 g
Vitamin B-6	1.0147 mg
Selenium, Se	3.5636 g
Ash	5.2467 g
Fatty acids, total saturated 18:1 undifferentiated	0.1081 g
Pantothenic acid	1.6615 mg
Phenylalanine	0.4541 g
Copper, Cu	0.467 mg
Betaine	1.364 mg
Thiamin	0.5356 mg
Methionine	0.1419 g
Iron, Fe	6.3908 mg
Carbohydrate, by difference	58.5072 g
Phosphorus, P	274.7003 mg
Folate, total	215.4032 g
Tocopherol, gamma	0.3599 mg
Lycopene	1.73 g
Alanine	0.6161 g
Valine	0.5735 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.4175 g
Glycine	0.4254 g
Carotene, alpha	5528.8171 g
Glucose (dextrose)	9.9231 g
Fatty acids, total saturated 14:0	0.0053 g
Zinc, Zn	1.8488 mg
Isoleucine	0.4587 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0039 g
Fatty acids, total polyunsaturated	0.76 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.741 g
Tocotrienol, alpha	0.0688 mg
Vitamin A, IU	28908.4156 IU
Folate, DFE	215.4032 g
Tryptophan	0.1283 g
Vitamin C, total ascorbic acid	86.2103 mg
Phytosterols	19.968 mg
Galactose	0.0032 g
Fatty acids, total polyunsaturated 18:1 c	0.0145 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	6.1366 g
Tyrosine	0.2932 g
Vitamin K (phylloquinone)	348.0245 g
Fatty acids, total saturated	0.3791 g
Histidine	0.2439 g
Fatty acids, total monounsaturated	0.1222 g
Threonine	0.6905 g
Folate, food	215.4032 g
Cryptoxanthin, beta	0.3575 g
Vitamin E (alpha-tocopherol)	3.1233 mg
Magnesium, Mg	154.4947 mg
Lysine	0.6318 g
Potassium, K	1718.1585 mg
Cystine	0.2175 g
Fluoride, F	92.586 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	3	61.5	14.37	0.36
Onion	1	44	10.274	0.11
Potato	1	0	0	0
Zucchini	1	2.31	0.3421	0.044
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	1 teaspoon	2.65	0.6892	0.0428
Tomato Sauce	1 can	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
green bean	1 lb	140.6138	31.6154	0.9979
garlic salt	0.5 teaspoon	0	0	0
celery rib	1	0	0	0
seasoning salt	0.5 teaspoon	0	0	0
lemon pepper seasoning	0.5 teaspoon	0	0	0