| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veg09 |
4 |
servings |
INGREDIENTS
| 2 |
md |
Zucchini |
| 1 |
md |
Eggplant |
| 1 |
lg |
Red Bell Pepper |
| 2 |
lg |
Onions |
| 12 |
|
Basil Leaves; (12 to 16) |
| 1 |
ts |
Fresh Thyme Leaves; or 1/4 tsp dried |
| 2 |
tb |
Olive Oil |
| 2 |
|
Garlic Cloves; minced |
| 1 |
|
Shallot; minced |
| 1/4 |
c |
Tomato Juice |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Freshly Ground Black Pepper |
| 1 |
c |
Shredded Mozzarella Cheese |
| 2 |
tb |
Freshly Grated Parmesan Or Asiago Cheese |
| 2 |
tb |
Minced Fresh Parsley |
INSTRUCTIONS
Preheat oven to 375 degrees. Lightly oil a 13 X 9 inch non-stick casserole
dish.
Remove stem and blossom ends of zucchini and cut crosswise into 1/4 inch
thick slices. Trim and peel eggplant and cut crosswise into 1/2 inch thick
slices. Remove core and seeds from bell pepper and cut into 1/4 inch thick
rings. Peel onions and cut into thin slices. Layer the vegetables in
prepared casserole dish, alternating with basil and thyme.
Heat oil in a small pan over medium-low heat. Add the minced garlic and
shallot and cook, stirring constantly, 1 minute, or until shallot and
garlic begin to soften. Stir the tomato juice, salt and pepper into the
pan. Spoon tomato juice mixture over the vegetables in the casserole dish.
Bake the casserole 35-40 minutes, or until the vegetables are firm-tender.
Combine cheeses with parsley and sprinkle over the casserole. Bake 10-15
minutes, or until the cheeses are melted and the vegetables are tender.
NOTES : Serve with rice and a tomato salad.
Recipe by: Susan Sassaman Claessens
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