Pre-heat oven to 400°F.
Wash potatoes and cut into ½ inch slices. Place in wide, shallow non-stick casserole dish, spray with cooking spray and toss with herb seasoning. Bake for 30 minutes. Add 2 cups of diced tomatoes, 1 tablespoon bacon bits, broccoli, lemon pepper and dressing. Lower oven temperature to 350° and bake for 20 minutes. Top with ½ cup diced tomato, Parmesan cheese and remaining bacon bits. Serve.
Each serving provides:
An excellent source of vitamin C, and a good source of folate, potassium and fiber.
Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.