Vegetable Bake with Smoked Tomato Fondue and Parmesan Cheese
12” Dutch oven – Serves 8
1 (28oz) can crushed tomatoes
2 tablespoons oil (vegetable or olive)
½ medium onion, chopped
1 tablespoon garlic, minced
2 teaspoons Italian seasonings
1/8 teaspoon Red pepper flakes
dash of liquid smoke
2 zucchini squash, sliced
2 yellow squash, sliced
1 medium eggplant, sliced
1 medium sweet onion, sliced
2-3 carrots, sliced
1 bell pepper, sliced
1 tomato, sliced
8 ounces mushrooms, sliced (optional)
Parmesan cheese, shredded
Heat 2 tablespoons oil in skillet and sauté onions and garlic until translucent. Add crushed tomatoes, Italian seasonings, Red pepper flakes and liquid smoke and cook over medium heat until reduced by 1/3.
Thinly slice vegetables. In a 12” Dutch oven begin layering dish alternating Tomato Fondue with vegetables and Parmesan Cheese. Top with sliced tomatoes and sprinkle Parmesan Cheese on top.
Bake uncovered over medium heat for approximately 1 hour or until all vegetables are tender.
Vegetable Bake with Smoked Tomato Fondue and Parmesan Cheese
12” Dutch oven – Serves 8
1 (28oz) can crushed tomatoes
2 tablespoons oil (vegetable or olive)
½ medium onion, chopped
1 tablespoon garlic, minced
2 teaspoons Italian seasonings
1/8 teaspoon Red pepper flakes
dash of liquid smoke
2 zucchini squash, sliced
2 yellow squash, sliced
1 medium eggplant, sliced
1 medium sweet onion, sliced
2-3 carrots, sliced
1 bell pepper, sliced
1 tomato, sliced
8 ounces mushrooms, sliced (optional)
Parmesan cheese, shredded
Heat 2 tablespoons oil in skillet and sauté onions and garlic until translucent. Add crushed tomatoes, Italian seasonings, Red pepper flakes and liquid smoke and cook over medium heat until reduced by 1/3.
Thinly slice vegetables. In a 12” Dutch oven begin layering dish alternating Tomato Fondue with vegetables and Parmesan Cheese. Top with sliced tomatoes and sprinkle Parmesan Cheese on top.
Bake uncovered over medium heat for approximately 1 hour or until all vegetables are tender.