Summer Vegetable Bake

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Summer Vegetable Bake

3 small zucchini

8 cherry tomatoes

1 small eggplant

1 garlic clove

3 tablespoons extra virgin olive oil

salt and pepper

3/4 cup fresh bread crumbs

3 tablespoons chopped fresh parsley

 

1. Preheat oven to 400 degrees. To prepare the vegetables, cut the

zucchini in half and then into 1 inch slices, halve the tomatoes, and

halve and slice the eggplant. Chop the garlic.

 

2. Place the zucchini, tomatoes, and eggplant together in a bowl,

then add the oil, salt, and pepper and toss to coat the vegetables in

the oil. Arrange in an oiled casserole dish large enough to hold all

the vegetables in a single layer.

 

3. Bake, basting with oil and juices, until vegetables are golden,

about 20 minutes.

 

4. Meanwhile, put the crumbs in a small bowl, and stir in the garlic

and parsley.

 

5. Spoon the mixture over the vegetable juices to soak up the juices,

then return the dish to the oven 5 minutes more or until golden.

 

Servings: 2

Preparation Time: 5 minutes

Start to finish: 30 minutes

 

Notes: Add fresh basil and mozzarella slices to make this a heartier

supper dish. Simply slice 3 oz mozzarella cheese and tuck the slices

between the vegetables. Add a couple of Tbsp of chopped fresh basil

to topping and continue as above.

 

Categories: Casserole, Vegetarian

 

Source: 30 Minute Vegetarian Recipes

Copyright: Meredith Press 1995