Vegetable Casserole

By the Living Earth Kitchen 

1 cup onions, diced 
1 green pepper; diced 
1 tbs. Canola oil 
1 lb. broccoli 
4 carrots, diced 
8 oz. tomato sauce 
1 bay leaf 
½ tsp. ground basil, or 2-tsp. sea salt 
1 bunch Swiss chard, chopped 
2 tbs fresh parsley 
2 cups mashed potatoes 
Paprika 

1. Dice onion, pepper, peel and dice carrots, cut broccoli into flowerets and stems. For Swiss chard, wash, trim and cut into bite-sized pieces. 
2. Sauté onion and peppers in oil in a large skillet. 
3. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook vegetables until just tender. Will take about 15 minutes. 
4. Stir in chard. Transfer to 13X9X2” baking dish. 
5. Blend parsley into prepared potatoes; spread over top of vegetables. 
6. Bake in preheated 350’F oven for 15 minutes. Sprinkle with paprika if you wish to add color. 

Makes 6 servings 
Per serving (311g): 170 calories, 5.3g fat, 0.8g sat fat, 28g carbohydrate, 5.5g protein, 6.4g fiber 97mg calcium, 106mg vitamin C, 369mg sodium