INGREDIENTS

INSTRUCTIONS

"Here's a recipe worthy of dinner parties, even with SAD invitees. They'll
never miss the meat--or the cheese.  This is from Cooking Light magazine,
and I'm giving you my adaptation because my version is a little faster.
Sorry it's a little long."
"This is **outstanding** and well worth the time.  The flavor is
*fantastic*! We served it the other evening to my husband's new boss, and
he loved it."
Saute onion and garlic in nonstick skillet in a tsp of water or broth 4
minutes or until browned.  Place in food processor with red peppers, bread
crumbs, vinegar, salt, red and black pepper, and liquid smoke.  Process
until smooth. Set aside.
If you have time, broil the zucchini slices until blackened.  If not,
microwave a few minutes until crisp-tender and then pour onto paper towel
to blot excess moisture. Broil the tomato slices until blackened (they
taste better that way, and the process evaporates the excess juice).
Arrange 3 noodles in the bottom of an 11" x 7" baking dish coated with
cooking spray. Top with 1/2 of the zucchini slices, 1/2 of the tomatoes,
1/4 c. of fresh basil, and about 1/3 of the sauce. Repeat layers. Finish
with a layer of noodles, then top with rest of sauce. (You can make ahead
to this point; cover and refrigerate until ready to bake.)
50 minutes before serving, cover with foil and bake at 350 degrees for 30
minutes.  Uncover, bake 10 minutes more.  Let stand 10 minutes before
serving.  Garnish with a couple of nice basil sprigs.  Makes 6 servings.
Posted to Digest eat-lf.v096.n136
Date: Tue, 27 Aug 1996 23:53:50 -0400
From: "Ellen C." <ellen@brakes.elekta.com>

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