Veggie Hodgepodge

I had a boat-load of fresh veggies left over from Memorial day weekend when we did some veggie kabobs on the grill so before they went bad, I figured I'd use them up!

I cut up some zucchini, squash, broccoli, carrots, corn peppers, onions, tomatoes and asparagus and laid it in a casserole dish. I poured a little vegetable broth over it and then lightly coated it with some store bought artichoke jalapeno dip I had from the weekend and then used some leftover reduced fat shredded cheese to top it all off. I baked it in the over at 360 for 27 minutes and it was done! I probably could have left it in for another 3-5 minutes, but since it was my first time making it I opted to be on the safe side. (See below for prep-pics)

Once I plated it, I decided to top it with some salt pepper and some fresh salsa (which ended up being just the right touch).

Easy prep time, easy clean up and most importantly, easy on the hips....almost no carbs and aside from the dip and reduced fat cheese, there's 0 fat.