Summer Vegetable Stew Gratin
1 medium, thinly sliced
2 medium, thinly sliced
2 clove(s), medium, minced
Canned stewed tomatoes
14 oz, with basil, garlic and oregano
1 tsp, chopped or 1/2 tsp dried
2 tsp, fresh, chopped or 1/2 tsp dried and crumbled
Dried plain breadcrumbs
½ Tbsp, sourdough
Grated Parmesan cheese
- Preheat oven to 450°F.
- Coat a large, nonstick skillet with cooking spray and place over medium heat. Add onion, zucchini and garlic and sauté until softened, about 6 minutes. If pan becomes too dry, add 1 or 2 tablespoons of water.
- Stir in tomatoes, oregano, rosemary and cayenne, increase heat to high and boil until almost all liquid has evapourated.
- Put vegetables into a shallow, 1-quart baking dish and sprinkle with bread crumbs and Parmesan cheese.
- Bake until bubbling and nicely browned on top, about 10 minutes. Cut into 4 portions and serve.