Baked Provencal Casserole
A beautiful and delicious French dish
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Cooking tools:
- Roasting pan
- Pastry brush
- Baking sheet
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Oven
Ingredients
- 2 Eggplants, medium
- 3 Zucchini
- 3 Roasted Red Peppers
- 4 tbsp Olive Oil
- 3 Field Tomatoes, large
- Salt
- Freshly Cracked Pepper
- 1 cup Fresh Basil Leaves
- 190 g Creamy Goat's Cheese such as C’est Bon (1 190g container)
- 2 cups Swiss cheese or Emmental
- 1 ¾ cups seasoned bread crumbs
- ½ cup Romano cheese
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