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Category: Sides
Prep Time: Cook Time: Total Time:
1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 large green pepper, seeded, cut into 1 inch squares
1 small eggplant, pared, cut into 1 inch cubes
1/2 pound fresh mushrooms, sliced
1 tomato chopped
1 teaspoon salt
3/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup packaged herb seasoned croutons
2 cups (8 ounces) shredded Swiss cheese, divided
In a large skillet heat oil over medium heat. Add onions and green pepper, sauté 3 minutes. Add eggplant and mushrooms, sauté 3 minutes, stirring constantly. Add tomato and seasonings, cook 1 minute. Spread croutons over bottom of buttered 2 quart casserole.
Layer half the vegetable mixture and 1 cup shredded cheese over the croutons. Top with remaining vegetables. Bake in a 350 degree oven for 30 minutes. Sprinkle with remaining cheese and bake uncovered for 10 minutes longer or until cheese melts. Serves 4.
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LAYERED VEGETABLE CHEESE BAKE
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Category: Sides
Prep Time: Cook Time: Total Time:
1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 large green pepper, seeded, cut into 1 inch squares
1 small eggplant, pared, cut into 1 inch cubes
1/2 pound fresh mushrooms, sliced
1 tomato chopped
1 teaspoon salt
3/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup packaged herb seasoned croutons
2 cups (8 ounces) shredded Swiss cheese, divided
In a large skillet heat oil over medium heat. Add onions and green pepper, sauté 3 minutes. Add eggplant and mushrooms, sauté 3 minutes, stirring constantly. Add tomato and seasonings, cook 1 minute. Spread croutons over bottom of buttered 2 quart casserole.
Layer half the vegetable mixture and 1 cup shredded cheese over the croutons. Top with remaining vegetables. Bake in a 350 degree oven for 30 minutes. Sprinkle with remaining cheese and bake uncovered for 10 minutes longer or until cheese melts. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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