veg Tian with mozz and fresh oregano

[Guest guest]

this seems like a lot of food for 4 people!

 

 

* Exported from MasterCook *

 

Vegetable Tian with Mozzarella and Oregano

 

Recipe By :Tessa Bramley, Editor

Serving Size : 4 Preparation Time :0:00

Categories : {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 yellow bell peppers

1/3 cup olive oil

1 long thin eggplant -- cut into thick slices

2 red onions -- cut into quarters

2 medium zucchini -- cut diagonally into chunks

12 garlic cloves

1 cup red wine

12 ripe plum tomatoes -- cut in half lengthwise

12 black olives -- pitted

2 tablespoons balsamic vinegar

1 tablespoon chopped fresh oregano

10 ounces mozzarella cheese -- drained and thickly sliced

sea salt and freshly ground black pepper

crusty country bread -- to serve

 

Fresh oregano is used throughout the Mediterranean and gives this dish a warm,

earthy flavor. If you can't get it, use flat-leaf parsley or chives instead.

Flowering herbs look so beautiful and taste fabulous too, so when in season,

serve the vegetables with a sprinkle of purple oregano petals. Recipe by Tessa

Bramley. SERVES 4.

 

1. Roast the bell peppers under a hot broiler or in the preheated oven for 15-20

minutes or until the skins are charred and blackened. Put them in a plastic bag,

seal, and let cool. Peel the peppers (the skin will come off easily), then cut

them in half, and scrape out and discard the seeds. Cut the flesh into thick

strips. Set aside.

 

2. Heat the oil in a skillet, add the eggplant, and saute briefly.

 

3. Remove to a plate. In the same skillet, saute the onions, zucchini, and

garlic until just golden. Remove to a plate.

Add the wine to the skillet and heat gently, stirring to deglaze the pan juices.

 

4. Put the prepared vegetables and plum tomatoes in a shallow, ovenproof dish.

Sprinkle with the olives and pour in the heated wine. Sprinkle with the balsamic

vinegar and half the oregano. Season with salt and pepper.

 

5. Bake in a preheated oven at 400F for 20 minutes. Remove from the oven, dot

the top with the mozzarella, and cook for a further 10-15 minutes or until the

cheese has melted and the vegetables are well roasted.

 

6. Top with the remaining oregano and serve with crusty country bread to mop up

the lovely juices.

 

Source:

" Easy Vegetarian: Simple Recipes for Brunch, Lunch, and Dinner "

Copyright:

" 2003 Ryland Peters & Small; ISBN 1841724950 "

 

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Per Serving (excluding unknown items): 586 Calories; 38g Fat (59.8% calories

from fat); 21g Protein; 36g Carbohydrate; 9g Dietary Fiber; 63mg Cholesterol;

476mg Sodium. Exchanges: 2 Lean Meat; 6 Vegetable; 0 Fruit; 6 Fat.

 

 

Nutr. Assoc. : 0 0 3234 0 0 0 0 0 0 0 0 0 0 0