If you liked my roasted broccoli post (and many of you did), you’ll love this one too! It’s sort of like lasagna … lasagna light! No pasta.
This the first time I made this dish, but certainly not the last! Next time I’ll do it in muffin molds for a neat presentation.
Whether as a stand-alone meal, a side dish, or layered with lasagna noodles, this is really simple to make and the taste is extraordinary.
The takeaway lesson is — roast your vegetables!
Roasted Vegetable Parmigiana
- 2 cups broccoli and cauliflower florets
- 1 cup grape tomatoes
- olive oil
- dry seasoning liberal dose (see FOODalogue mix in sidebar)
- 8 thin slices fresh mozzarella
- grated parmesan
- Toss vegetables with oil and liberal amount of dry seasonings.
- Roast at 400 degrees for about ½ hour.
- Layer vegetables in casserole with grated cheese and mozzarella.
- Return to oven for about 15 minutes, last few under the broiler.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!