BREAD TOPPED VEGETABLE CASSEROLE

[Guest guest]

This is a tasty variation of the ordinary. It is quick to assemble

and the rest if just baking time. The bread does not get soggy but

sure does get the flavor of the vegetables. It is really yummy on a

cool rainy day.

Katie

 

BREAD TOPPED VEGETABLE CASSEROLE

 

1 small eggplant

2 large or 4 small potatoes

1 medium zucchini or yellow squash

1 ½ cups cooked or 1 can drained kidney beans

1 large sweet onion

1 red pepper

2 large ripe tomatoes

2 cups raw or 2 cans sliced mushrooms

 

1 cup vegetable broth

1 TBS dry or 3 tsp fresh parsley

1 TBS dry or 1 tsp fresh basil

2 tsp dry or 1 tsp fresh oregano

1 clove garlic

1 tsp sea salt

 

6 slices whole wheat bread

olive oil spray

garlic salt (optional)

 

Heat over to 350*. Spray the bottom and sides of an 10x10 casserole

dish. Layer vegetables into casserole dish in order given. Using

the back of a large spatula, press ingredients down to compact

layers.

Mix herbs and garlic into broth and pour evenly over casserole. Lay

slices of whole wheat bread over casserole and spray lightly with

olive oil. Sprinkle very lightly with garlic powder if desired.

Cover with foil. Bake for 90 minutes.