Stacked Tomato and Garden Pepper Bake

  • Yield: 6 servings


1tablespoon extra-virgin olive oil
4large tomatoes, rip but not really soft, thinly sliced
1medium red onion, thinly sliced
3 green or a combination of red, green and yellow bell peppers
6sprigs basil, oregano, dill or a combination of all or 1 1/2 teaspoons dried
Salt and freshly ground black pepper, to taste
1/4cup matzo meal


  1. Preheat the oven to 375F. Brush the inside of a 2 1/2-quart nonreactive baking dish with some of the oil.
  2. Layer the tomatoes, onions and bell peppers in the baking dish so you end up with lots of colors on the surface. You can arrange separate rows of vegetables on top or simply place the vegetables randomly. Scatter the herbs over the top and sprinkle with the salt, pepper and matzo meal. Drizzle the remaining oil over the top and bake 40 minutes, uncovered, until the crust is golden brown and the vegetables are tender.

Nutritional Info *per serving

  • Calories 84
  • Fat 3
  • Cholesterol 0mg
  • Sodium 12mg
  • Carbohydrate 15g
  • Fiber 3g
  • Protein 2g