Name: Roasted Vegetable Casserole, Lhj
Ingredients: 1 md Eggplant; cut in 1" pieces; 12 oz Fresh mushrooms; cut in half or; 2 md Zucchini; cut in 1" pieces; 1 lg Onion; chopped; 2 tb Olive oil; 1 ts Salt; 3/4 ts Oregano; 3/4 ts Freshly ground pepper; divided; 1 Loaf italian bread; cut in 1" cubes; 29 oz Italian-style stewed tomatoes; 2 cans; 15 oz Ricotta cheese; part skim milk; 1 c Shredded part-skim mozzarella cheese; divided; 1/4 c Freshly grated parmesan cheese; 1/4 c Chopped fresh basil; 2 lg Eggs

Under the New Covenant, however, it undergoes a subtle variation in that Christ sets Himself forward as the comprehensive Lord, a position that we understand can only be accorded to God Himself. The justification for this remarkable claim by Christ is twofold: first, by very nature He was God and second, His person as the God-man was awarded the full title “Lord” (i.e. Yahweh) upon the completion of His mission in this world (Phil. 2:9-11). We should not be surprised, then, to hear Him say, “All authority in heaven and on earth has been given to Me” (Matt. 28:18).

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Vegetables	6	Servings

INGREDIENTS

1	md	Eggplant; cut in 1" pieces
12	oz	Fresh mushrooms; cut in half or
2	md	Zucchini; cut in 1" pieces
1	lg	Onion; chopped
2	tb	Olive oil
1	ts	Salt
3/4	ts	Oregano
3/4	ts	Freshly ground pepper; divided
1		Loaf italian bread; cut in 1" cubes
29	oz	Italian-style stewed tomatoes; 2 cans
15	oz	Ricotta cheese; part skim milk
1	c	Shredded part-skim mozzarella cheese; divided
1/4	c	Freshly grated parmesan cheese
1/4	c	Chopped fresh basil
2	lg	Eggs

INSTRUCTIONS

1. Heat oven to 450°F. Place eggplant, mushrooms, zucchini and onion in
large roasting or broiler pan. Add olive oil, salt, oregano and 1/2
teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and
bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables
are tender. Stir in stewed tomatoes.
2. Reduce oven temperature to 375°F. Combine ricotta cheese, 1/2 cup
shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon
pepper in medium bowl until blended.
3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking
dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle
with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until
bubbly.
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Posted to Digest eat-lf.v097.n5 by LHJ Recipe <[email protected]>
NOTES : Roasting concentrates the rich vegetable flavors, and the three
cheeses--ricotta, mozzarella and grated Parmesan--give it a consistency and
taste reminiscent of the best lasagne. Serve with a salad and it's a
terrific meatless meal. Prep Time: 25 minutes Baking Time: 45 to 55 minutes
Degree Of Difficulty: Easy Date: Wednesday, November 19, 1997 11:44 AM
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #941 by "[email protected]" <[email protected]> on
Dec 2, 1997

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