Updated: Aug 16
A delicious dish using ingredients you have in the house that can be used in several recipes.
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Prepare your baking dish by coating with a little olive oil. Brush around until evenly distributed.
Wash and chop all your vegetables; onions, red peppers, eggplant, zucchini, and garlic. Place into baking dish. Coat with a little olive oil, mix around with your hand and place into a preheated 400 degree oven for 20 minutes. (see video)
Prepare your breadcrumb mixture. If you can eat gluten, you can use regular breadcrumbs. I used Gluten free breadcrumbs and added parmesan cheese, salt and dried basil. Mix together well. (see video)
Remove the veggies from the oven and sprinkle on the breadcrumb mixture. Place pats of butter on top and place back into the oven for about 15 minutes. (see video)
While the dish is in the oven, prepare your diced tomatoes and fresh mozzarella. Slice the cheese into thin strips. Remove the dish from the oven again and spoon diced tomatoes evenly over the top. Place the mozzarella cheese around the tomatoes and top with parmesan cheese. Put back into the oven and cook about 15 to 20 minutes until the cheese is melted and the tomatoes are bubbly. (see video)
Allow dish to cool and settle about 5 minutes after removing from the oven. Serve and enjoy.
I used the veggies a day later to make a pizza. To see how I make my own pizza, visit the green link. I had leftover homemade sauce. (click for sauce recipe) which I spread onto the frozen cauliflower pizza crust. I chopped up the veggie bake into smaller pieces and placed that onto the pizza then topped with parmesan cheese. I cooked for 20 minutes in a preheated 350 degree oven.
I still have leftover veggie bake I can use with pasta or rice and I have more sauce I can use in various dishes.
1/2 cup Gluten Free breadcrumbs
1/2 cup Parmesan cheese
Mozzarella cheese - I prefer fresh