Monday, July 12, 2010

Vegetable Tian

This is a lovely alternative to simply roasting vegetables. It's just as easy as throwing vegetables into an oven with simple spices, but, the easy bread topping adds a nice extra "oomph" to the dish that will make it seem much fancier than it actually is.

Vegetable Tian
Main-Course Vegetarian Pleasures

2 slices good-quality bread
1 T + 1/4 c olive oil
1 clove garlic, minced
1 lb green beans, trimmed
12 oz mushrooms, halved or quartered, depending on the size
1 red bell pepper, cut into 2" chunks
1 tomato, seeded and finely diced
1 red onion, cut into eighths
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp dried dill

Preheat oven to 375.

Tear the bread into pieces and place them in a food processor. Grind to make bread crumbs.

Heat 1 T olive oil in a skillet. Add garlic and saute 1 minute. Stir in bread crumbs and toss to coat. Cook, stirring frequently, until crumbs begin to turn golden, about 5 minutes. Remove from heat.

In a large bowl, combine all remaining ingredients, including the 1/4 c olive oil. Toss well. Scrape  mixture into a shallow 2 1/2 quart baking dish (I used a 9x12 Pyrex pan) and smooth over the top.

Sprinkle on the bread crumbs and press them down evenly.

Bake 1 hour, or until vegetables are very tender.

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