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Sunday, February 12, 2006 

Roasted vegetable gratin


4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 cups sliced mushrooms
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh herbs, such as rosemary, basil, oregano or thyme
1/4 tsp each salt and freshly ground black pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 tsp dried thyme


Bread crumbs:

Tear a slice of multigrain in whole wheat bread into large pieces and place them in a food processor, or use a mini chopper. 1 slice of bread makes about 1/2 cup of bread crumbs.


Spray a 9x13 dish with baking spray. Add the veggies. Add garlic, olive oil, vinegar, herbs, salt & pepper. Mix well.

Roast, uncovered, at 425 for 25 minutes. While roasting, prepare topping. Combine bread crumbs, parmesan & thyme in a small bowl & mix well.

Remove veggies from oven. Sprinkle crumb mixture evenly on top. Return to oven for 5 minutes.

Serve hot.