Dinner

Vegetable Upside Down Cake is for Dinner.

Vegetable Upside Down Cake takes 40 minutes to prepare.

Vegetable Upside Down Cake takes 40 minutes to cook.

Vegetable Upside Down Cake makes 6 servings.

The ingredients for Vegetable Upside Down Cake are:

For the vegetables:

a little oil for the pan (1 tsp)
3 Tbs fine bread crumbs
2 Tbs olive oil
1 cup chopped onion
2 cups chopped broccoli
1.5 cups chopped cauliflower
1 large carrot diced
1/4 tsp salt
1 med red bell pepper minced
1 cup corn (frozen or fresh)
5 medium cloves of garlic
salt and pepper to taste
cayenne to taste
5 scallions minced (whites and greens)
1 packed cup of grated sharp cheddar cheese (I used 4 oz of Cabot 50% fat cheddar)

For the cake:

1 cup unbleached white flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 to 3 tbs sugar
1 tsp each: dried basil, dried thyme, dried marjoram or oregano
2 Tbs minced fresh dill
2 eggs
1 cup yogurt (Fage 0%)
5 Tbs margarine (60% fat free), melted

Here is how you make Vegetable Upside Down Cake:

Preheat oven to 350F. Brush bottom and sides of 9x13 baking pan with 1 tsp oil, sprinkle bottom with breadcrumbs.Heat 2 Tbs oil in large, deep skillet. Add onion, saute over medium heat for 5 minutes. Add broccoli, cauliflower, carrot. Stir and cover, cook for 8 minutes until barely tender.Add pepper corn and garlic. Cook for 1 minute, add black pepper, cayenne, and scallions.Spread vegetables in the prepared pan. Sprinkle cheese over them Sift flours, baking power, soda, and salt in a large bowl. Stir in sugar and herbs, mix well, make indentation in center of flour. In a separate bowl, beat eggs, yogurt, and melted margarine. Add to dry ingredient and mix by hand minimally, until combined thoroughly.Carefully spread mixture over vegetables, spread evenly.Bake for 30 to 40 minutes until toothpick inserted into center comes out clean. Let cake cool in pan for 10 minutes. Invert cake firmly and carefully onto a tray slightly larger than the pan. Number of Servings: 6Recipe submitted by SparkPeople user BETTINA13.

The nutritional information for Vegetable Upside Down Cake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 427.4

• Total Fat: 16.0 g
• Cholesterol: 80.8 mg
• Sodium: 281.8 mg
• Total Carbs: 45.5 g
• Dietary Fiber: 6.9 g
• Protein: 18.8 g

The dietary needs meet for Vegetable Upside Down Cake is Vegetarian