| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Canadian | Cheese, Vegetables | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Bread cubes, small fresh |
| use French or Italian | ||
| 28 | oz | Canned tomatoes, drained |
| 1/4 | c | Fresh parsley, coarse chop |
| 1 | T | Olive oil |
| 3 | Garlic cloves, minced | |
| 1/2 | t | Dried basil |
| 1/4 | t | Pepper |
| 3 | T | Parmesan, freshly grated |
INSTRUCTIONS
Spread bread crumbs on rimmed baking sheet; Bake in 375F 190C oven or toast in toaster oven for about 5 minutes or until crisp and lightly browned. Meanwhile, cut tomatoes into quarters. In shallow 6-cup casserole, combine tomatoes, parsley, oil, garlic, basil and pepper. Stir in bread; sprinkle cheese over top. Bake, uncovered, in 375F 190C oven for about 20 minutes or until heated through. Per Serving: about 125 calories, 5 g protein, 6 g fat, 14 g carbohydrate Source: Canadian Living magazine [Nov 95] Presented in an article by Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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