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Viva Las Veggies (Roasted Veggie Gratin) Recipe

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This recipe for Viva Las Veggies (Roasted Veggie Gratin), by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kari Trail Strickler
Added: Friday, June 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large portabella mushrooms, chopped
1 medium red onion, chopped
1 tsp minced garlic
1 tbsp each olive oil and balsamic vinegar
1 tbsp chopped fresh herbs, such as rosemary, basil, oregano or thyme
1/4 tsp each salt and pepper
1 c. fresh whole wheat bread crumbs
1/2 c. freshly grated Parmesan cheese
1/2 tsp dried thyme

Directions:
Directions:
1. Spray 9x13 inch baking dish with cooking spray. Add tomatoes, zucchini, mushrooms, onion and garlic. Mix well. Add olive oil, vinegar, herbs, salt and pepper. Mix again to coat veggies.

2. Roast, uncovered, at 425 for 25 minutes. While veggies are roasting, prepare topping. Combine bread crumbs, Parmesan. cheese, and thyme in a small bowl and mix well.

3. Remove veggies from oven. Sprinkle crumb mixture evenly over veggies. Return to oven for 5 minutes, until cheese is melted and crumbs turn to a light golden brown. Serve hot.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If you use store-bought bread crumbs, add 1 or 2 tbsp melted butter to the topping. Please buy fresh Parmesan and grate it yourself. The other stuff won't melt!

 

 

 

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