KOSHER RECIPES FOR GLUTEN-FREE LIVING



Friday, February 16, 2007

Vegetable Crisp


Apple crisp, cherry crisp... Vegetable crisp? Hey, why not? This savory casserole is a gluten-free revisioning of a recipe for Eggplant and Tomato Crisp. It's a very filling meal that I believe even one of those ubiquitous eggplant-haters could enjoy. When sliced and served, you can see the colorful layers of vegetables beneath the crumble topping. It reheats nicely in the microwave - Though the topping loses some of its crispness, it takes on the consistency of stuffing which is downright tasty. I prepare this with cheese as called for in the original recipe, but I've listed cheese as an optional ingredient, since cheese isn't an integral part of the taste or texture and I think making this dish vegan would not compromise it in any way. For the right consistency, be sure to use coarse breadcrumbs rather than fine ones.



VEGETABLE CRISP

Filling
2 Tbsp olive oil
3 Tbsp balsamic vinegar
6 garlic cloves, minced
4 Tbsp fresh basil, chopped
1 tsp dried oregano
Salt & fresh ground pepper, to taste
1 large eggplant, unpeeled and cut into 1/2-inch slices
1 yellow bell pepper, cut into 1/2-inch strips
2 large zucchini, cut into 1/2-inch slices lengthwise
4 large ripe tomatoes, cut into 1/4-inch slices

Topping
3 Tbsp chopped fresh parsley
5 cups fresh Italian Gluten-Free Breadcrumbs
1 tsp thyme, fresh or dried
2 tsp fresh rosemary, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt & fresh ground pepper, to taste
Basil leaves, for garnish
1/2 cup freshly grated parmesan cheese (optional)

Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper. Brush this mixture onto both sides of the eggplant, tomato, zucchini and pepper slices. Place vegetables on a large baking sheet. Cover with foil and bake for 10 minutes, then remove foil and bake for an additional 10 minutes.

Lightly grease a shallow casserole or gratin dish with olive oil or cooking spray. Place a layer of cooked eggplant on the bottom, followed by a layer of bell pepper, then a layer of zucchini, then a layer of sliced tomatoes. If any vegetables remain, create an additional layer, but be sure to end with a layer of tomatoes on top.

In a medium sized bowl, mix together all of the topping ingredients except for fresh basil. Sprinkle evently over the vegetables. Bake the casserole for 30 minutes. Garnish with fresh basil leaves and serve hot.

2 comments:

Sea said...

I'm sure it will win over eggplant haters... but how about those who aren't so wild about zucchini? Not that I know anyone like that, cough cough. ;) Looks tasty though! Love the topping.

-B

Gluten Free MappyB said...

YUM. That looks really good; I'll have to try that one this week. Thanks!