Serves: 4
Total Calories: 482

2 red bell peppers cut into 1 inch strips
1 tablespoon olive oil
1 (6-ounce) can tomato paste
1 cup heavy cream
1 teaspoon salt
2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 cup thinly sliced eggplant
1 small yellow onion thinly sliced
1 cup grated Gruyere or Parmesan cheese

Turn toaster oven to broil at 450 degrees.

Brush skin side of pepper strips with oil and then broil skin side up for 3–5 minutes, watching closely so as not to burn; remove and set aside. Turn oven down to bake at 375 degrees.

In a blender, blend the roasted pepper strips, tomato paste, cream, and salt until smooth.

Layer in a 2 1?2-quart baking pan prepared with nonstick cooking spray in the following order: one-third of the vegetables, half the sauce, another third of the vegetables, remaining sauce, and remaining vegetables.

Bake, uncovered, for about 1 hour, or until bubbly around the edges. Remove from oven, sprinkle cheese on top, turn toaster oven back to broil and broil 3–5 minutes, or until cheese is browned and bubbly. Serve immediately. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 482
Calories from Fat: 360

More Recipes from the 101 Things To Do With a Toaster Oven Cookbook:
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