Gratin of Fall Vegetables

"Healthy and hearty, perfect for a fall day after raking leaves."
 
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Ready In:
45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • In large skillet, heat oil over medium heat Add turnip and water, cover and cook for 10 minutes or until tender.
  • Stir ocassionally, Add more water if necessary to prevent sticking.
  • Add red pepper and onion, cook, stirring for 2 minutes.
  • Add zuchinni and mushrooms, cook, stirring for 3 minutes.
  • Add tomatoes and increase heat to high, cook, stirring occasionally, 5-10 minutes or till excess moisture has evaporated.
  • Stir in oregano, season with salt and pepper to taste.
  • Spoon vegatable mixture into shallow heatproof casserole dish, sprinkle evenly with mozzarella and Parmesan cheeses.
  • Broil for 3 to 5 minutes or until nicely browned.

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RECIPE SUBMITTED BY

I live in the Slocan Valley in the West Kootenays of British Columbia. It's a beautiful place- Mountains, mixed forest, a large, pristine lake just a block from our home and somewhat isolated. The drawback is that jobs are hard to come by so self-sustainability is a must. We rely heavily on our garden and fruit trees, canning or freezing whatever we can. My pet peeve is my 5 year old sons' eating habits. He's great in the summer, grazes through the garden helping himself to tomatoes, peas, beans, brocolli, berries, etc. I have problems with him in the winter, he only wants fresh produce, not the frozen stuff from our garden. He doesnt want food touching each other, no stir frys, casseroles, soups. He could eat macaroni and cheese or plain cheese quesadillas until the cows come home, but other than that his meat has to be here (no sauce), salad or fresh veggies there, and potatoes or rice over there (no touching!) I sure hope it's only a phase!
 
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