Italian vegetable and white bean gratin
1 medium, (1 pound) cut into 1-inch pieces
Uncooked bell pepper(s)
2 item(s), medium, red or green, cut into 1-inch pieces
2 medium, quartered
1 medium, cut into 1-inch pieces
1 medium, cut into 8 wedges
Canned white beans
15½ oz, small white (1 can), rinsed and drained
⅓ cup(s), chopped fresh
Grated Parmesan cheese
2 tsp, grated
1 medium clove(s), minced
Olive oil cooking spray
- Preheat oven to 425°F. Line large rimmed baking sheet with foil and spray foil with olive-oil nonstick spray.
- Place eggplant, bell peppers, tomatoes, zucchini, and onion on baking sheet. Lightly spray with olive oil nonstick spray, sprinkle with salt and pepper, and toss to coat. Spread in single layer and roast, stirring occasionally, until vegetables are browned and tender, about 35 minutes.
- Spray 1½-quart baking dish with olive-oil nonstick spray. Transfer roasted vegetables to prepared baking dish. Stir in beans, basil, and vinegar.
- Stir together panko, cheese, oil, lemon zest, and garlic in small bowl. Sprinkle over vegetables. Bake, uncovered, until topping is browned, about 20 minutes.
- Per serving: 1¾ cups