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Veggie Crisp
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Description
Eggplant and squash, baked with bread crumbs and cheese.
Ingredients
- ½ whole Butternut Squash, Chopped
- ½ whole Acorn Squash, Chopped
- 1 whole Eggplant, Chopped
- Salt And Pepper, to taste
- ½ Tablespoons Smoked Paprika
- 1 can (14.5 Oz.) Petite Diced Tomatoes
- 2 whole Garlic Heads, Roasted
- 2 slices Ezekiel Bread, Toasted And Made Into Bread Crumbs
- ½ cups Grated Parmesan Cheese
Preparation
Preheat oven to 375F.
Add chopped veggies to a baking dish coated with cooking spray. Toss with salt, pepper, and smoked paprika. Add diced tomatoes and roasted garlic and stir. Toss with half of bread crumbs and half of cheese. Layer the remaining bread crumbs and cheese on top.
Bake at 375F for about 40 minutes, or until veggies are soft.
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4 Comments
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yardsailor on 10.3.2010
This sounds wonderful, and I can easily make it Gluten Free, thanks for sharing.
tesslynne on 11.6.2009
love veggie dishes. This one looks yummy. I’m planning on making this one soon.
lestat543 on 11.5.2009
Made this the other night for dinner and it was great and it changed up the dinner route try it !!!!
Anne McCoy on 11.1.2009
This looks awesome and I can’t wait to try it!!!