Ingredients: 1 small eggplant, peeled and cut into 1/4-inch slices
2 medium zucchini, chopped
1 bell pepper, sliced into 1-inch wide strips
3 medium tomatoes, cut into chunks
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 (basil, oregano, thyme)
1/4 tsp each salt
1/4 tsp black pepper
TOPPING:
1 cup bread crumbs
1/2 cup grated parmesan cheese
Preparation:
Lay out eggplant on absorbant kitchen paper, sprinkle liberally with salt and leave 30 minutes to leach out bitterness. Rinse the salt off.
Place vegetables in a baking dish. Add oil, vinegar and seasonings. Mix well. Roast, uncovered, at
205 C (400 F)
for 30 minutes, or until vegetables are tender.
Combine bread crumbs and parmesan. Remove veggies from oven. Sprinkle crumb mixture on top. Return to oven for 5 minutes.
