February 12, 2006
Roasted vegetable gratin
INGREDIENTS:
4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 cups sliced mushrooms
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh herbs, such as rosemary, basil, oregano or thyme
1/4 tsp each salt and freshly ground black pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 tsp dried thyme
DIRECTIONS:
Bread crumbs:
Tear a slice of multigrain in whole wheat bread into large pieces and place them in a food processor, or use a mini chopper. 1 slice of bread makes about 1/2 cup of bread crumbs.
Dish:
Spray a 9×13 dish with baking spray. Add the veggies. Add garlic, olive oil, vinegar, herbs, salt & pepper. Mix well.
Roast, uncovered, at 425 for 25 minutes. While roasting, prepare topping. Combine bread crumbs, parmesan & thyme in a small bowl & mix well.
Remove veggies from oven. Sprinkle crumb mixture evenly on top. Return to oven for 5 minutes.
Serve hot.
