Recipe

Vegetable Casserole With Crispy Topping Recipe

Add Step-by-Step Photos	Misslionheart / All my dishes 7 months, 3 weeks ago I can't wait to try this again. It was so simple to make and very tasty. Prep:20m Cook:90m Servings:8	Misslionhea
	vegetables cheese crispy topping comfort food

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Ingredients

4 tbs. olive oil

1 large red onion, roughly chopped

1 lb. butternut squash, peeled and cut into ½” pieces

1 lb. eggplant, cut into ½” pieces

4 celery stalks, cut into ¼” slices

4 zucchini, cut into ½” slices

1 lb. canned crushed tomatoes with their juice

2 tbs. chopped fresh parsley

1 tbs. balsamic vinegar

1 tbs. sugar

2 cups fresh white bread crumbs

1 cup finely grated sharp Cheddar cheese

Salt and pepper

(I also added a clove of fresh garlic, crushed)

Directions

1. Heat the oil in the buffet casserole over medium heat on the stovetop. Add the onion and butternut squash and fry gently until they are lightly coloured

Add the eggplant, celery, and zucchini and continue frying, turning the vegetables occasionally, for 4 to 5 minutes.

Add the tomatoes with their juice, basil, parsley, vinegar, and sugar with 1 cup of water and plenty of seasoning.

Cover and simmer slowly for 1 hr 15 minutes to 1 and a half hours until the vegetables are tender; the squash will take the longest to soften

When the vegetables are tender, remove the buffet casserole from the heat.

Mix together the bread crumbs and cheese with plenty of seasoning and scatter this evenly over the vegetables.

Put immediately under a hot broiler to crisp and brown the top.

Serve straight from the buffet casserole.

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Comments

ivy 7 months, 3 weeks ago said:
Looks fantastic, thanks for the post.

ivy 7 months, 3 weeks ago said:
Hi, I don't know why you can't see your pictures. Maybe the pictures were too big. Have you put step-by-step pictures before in a recipe successfully? If not, e-mail and I shall try and explain how.