lunedì 30 novembre 2009


Side dish - vegetarian

1 28oz can peeled tomatoes
1 medium eggplant, peeled and diced
6 medium zucchini, sliced in 1/2" rounds
1 medium onion, thinly sliced
1 green bell pepper, cut in strips
2 cups fresh mushrooms, sliced
4 tbsp Extra Virgin olive oil
1 clove garlic, crushed
1 bay leaf
2 tsp oregano
1/4 lb mozzarella, sliced
2 tbsp grated parmesan
2 tbsp bread crumbs
salt and pepper

In a skillet, big enough to contain all ingredients, warm 3 tbsp oil on medium-high heat; sautee garlic and remove it, cook onion until it becomes transparent.
Add all other ingredients except for cheeses and bread crumbs. Cook over medium heat until vegetables are semi-soft, about 20 minutes, stirring occasionally.
In the mean time, preheat oven at 400.
Place vegetables in an oven-proof casserole dish, lightly oiled.
Add mozzarella on top, dust with parmesan and bread crumbs and drizzle with the remaining tbsp of olive oil.
Cook until a golden crust forms and the mozzarella is melted.
Wait 5 minutes before serving.

This recipe serves 4-6

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