Gratin Of Fall Vegetables Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 2 Cups thin strips of small yellow turnip or rutabaga | ||
| Water | 1/2 Cup (16 tbs) | |
| 1 Sweet red pepper, cut in thin strips | ||
| Onion | 3/4 Cup (16 tbs), thinly sliced | |
| Zucchini | 2 Cup (16 tbs), thinly sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Tomatoes | 4 Medium, cut in to chunks | |
| Dried oregano | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| 1 1/2 Cups shredded low-fat mozzarella cheese | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| Salt | To Taste | |
Directions
In large skillet or Dutch oven, heat oil over medium heat.
Add turnip and cover and cook for 10 minutes or until tender, stirring occasionally.
If necessary, add more water to prevent burning.
Add red pepper and onions; cook, stirring, for 2 minutes.
Add zucchini and mushrooms; cook, stirring, for 3 minutes.
Add tomatoes and increase heat to high; cook, stirring occasionally, 5 to 10 minutes or just until excess moisture has evaporated.
Stir in oregano; season with salt and pepper to taste.
Spoon vegetable mixture into shallow heatproof baking dish; sprinkle evenly with mozzarella and Parmesan cheeses.
Broil for 3 to 5 minutes or until cheese is melted and slightly browned.
Add turnip and cover and cook for 10 minutes or until tender, stirring occasionally.
If necessary, add more water to prevent burning.
Add red pepper and onions; cook, stirring, for 2 minutes.
Add zucchini and mushrooms; cook, stirring, for 3 minutes.
Add tomatoes and increase heat to high; cook, stirring occasionally, 5 to 10 minutes or just until excess moisture has evaporated.
Stir in oregano; season with salt and pepper to taste.
Spoon vegetable mixture into shallow heatproof baking dish; sprinkle evenly with mozzarella and Parmesan cheeses.
Broil for 3 to 5 minutes or until cheese is melted and slightly browned.
Chef
