Ingredients
- Vegetables, assorted (bell peppers, zucchini, e.g. 1 pound
- ½ pound plum tomatoes
- 6 to 8 ounces shallots (about 6-8 shallots)
- 2 tablespoons olive oil
- 2 garlic cloves, peeled
- ⅓ cup chopped parsley, preferably Italian
- ½ teaspoon crushed red pepper
- ⅓ teaspoon Italian seasoning
- 1 to 1 ½ teaspoons dried basil (= 3 tablespoons fresh basil)
- 4 ounces low-fat mozzarella cheese
How to Make
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Step 1: Wash and trim the vegetables, peel if necessary, and cut into thin slices. There should be at least 2 cups.
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Step 2: Wash and core the tomatoes and chop. There should be 1 cup.
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Step 3: Peel and chop the shallots. There should be ⅓ cup.
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Step 4: Use a few drops of the oil to coat a 6-cup baking dish or a deep 9-inch pie dish.
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Step 5: Pour rest of oil into a skillet and mince the garlic into it.
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Step 6: Add the shallots, some of the parsley, and the red pepper.
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Step 7: Sauté until shallots are translucent.
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Step 8: Then add tomatoes, seasonings, and the rest of the parsley.
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Step 9: Cook, stirring often, until mixture is reduced to a sauce--about 15 minutes.
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Step 10: Meanwhile, chop or shred the cheese.
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Step 11: Layer all ingredients in the baking dish TWICE, in this order: 1) vegetables, 2) tomato sauce, 3) cheese, ending with the cheese.
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Step 12: Bake at 350' F. for 15 minutes.
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Step 13: Cut into wedges and serve.
We hope you enjoy this recipe!
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