RECIPE: Vegetarian Garlic Parmesan Veggie Bake
4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large Portobello mushrooms, chopped
1 medium red onion, coarsely chopped
2 cloves garlic, minced
1 tbsp each olive oil or balsamic vinegar
1tbsp chopped fresh herbs, such as rosemary, basil, oregano or thyme
¼ tsp each salt and freshly ground black pepper
1 cup whole wheat bread crumbs
½ cup freshly grated Parmesan cheese
½ tsp dry thyme
Spray a 9x13 inch baking dish with cooking spray, or grease lightly with 1 tsp of olive oil.
Add tomatoes, zucchini, mushrooms, onion and garlic. Mix well using your hands. Add olive oil, vinegar, herbs, salt and pepper. Mix again to coat vegetables with dressing.
Roast, uncovered, at 425 F for 25 minutes. While vegetable are roasting, prepare topping. Combine bread crumbs, Parmesan cheese and thyme in a small bowl and mix well.
Remove vegetables from oven. Sprinkle crumb mixture evenly over vegetables. Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.
yield: 6 servings.