Gratin Of Fall Vegetables
|Vegetable oil||2 Tablespoon|
|Thin yellow turnip strips/Rutabaga strips||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sweet red pepper||1 , cut into thin strips|
|Thinly sliced onion||3⁄4 Cup (12 tbs)|
|Thinly sliced zucchini||2 Cup (32 tbs)|
|Sliced mushrooms||1 Cup (16 tbs) (8 whole)|
|Tomatoes||4 Medium, cut in to chunks|
|Dried oregano||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Shredded low fat mozzarella cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1 Tablespoon|
In large skillet or Dutch oven, heat oil over medium heat.
Add turnip and cover and cook for 10 minutes or until tender, stirring occasionally.
If necessary, add more water to prevent burning.
Add red pepper and onions; cook, stirring, for 2 minutes.
Add zucchini and mushrooms; cook, stirring, for 3 minutes.
Add tomatoes and increase heat to high; cook, stirring occasionally, 5 to 10 minutes or just until excess moisture has evaporated.
Stir in oregano; season with salt and pepper to taste.
Spoon vegetable mixture into shallow heatproof baking dish; sprinkle evenly with mozzarella and Parmesan cheeses.
Broil for 3 to 5 minutes or until cheese is melted and slightly browned.