Wednesday, October 19, 2011

Veggie Comfort Food

Comfort food to me is not just creamy and cheesy like  macaroni and cheese.  It is bold and spicy and fills the kitchen with wonderful smells as it bakes.  This is before the oven:

 And after:

Just chop the veggies and add a few other ingredients and this is comfort on it's way to your tummy.  Enjoy!

Greek-Inspired Veggie Pot

1 pound any type potatoes, peeled and cut in approximately 1-inch cubes
1 pound any type summer squash, cut in approximately 1-inch cubes
1 pound eggplant, unpeeled, cut in approximately 1-inch cubes
1 medium red onion, thinly sliced
1 medium red bell pepper, cut in approximately 1-inch squares
3 garlic cloves, minced
1 (14-ounce) can chopped tomatoes, undrained
1 cup water
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano, crushed
1/2 teaspoon crushed red pepper flakes, omit if no heat desired
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 375°F.  Coat large casserole pan with olive oil spray.  Combine all ingredients in pan and mix well.  Place in oven and bake 30 minutes, stir, bake another 30 minutes, and stir again.  Bake 15 more minutes, stir, then increase oven temperature to 400°F. and bake for a final 15 minutes.  Makes 8 (1-cup) servings, 2 points plus and 116 calories each.


  1. Tracy - this is FANTASTIC! I love both forms of comfort food - and this is absolutely delicious!

  2. Love the ratatouille, it's one of my favorite dishes. Such great colors.