Roasted Vegetable Gratin

Name: Roasted Vegetable Gratin
Ingredients: 4 pounds zucchini and summer squash and/or eggplant sliced into 1/4 inch pieces; 8 cups tomatoes, coarsely chopped; 1/2 cup yellow onion, finely chopped; 1 tablespoon garlic, minced; 2-3 red, green or yellow peppers cored and sliced into 1-1/2” thick strips; 1/3 cup fresh basil, coarsely chopped; 3 tablespoons oregano, coarsely chopped; 1 cup mozzarella cheese, shredded (organic, if available); 1/2 cup parmesan cheese, grated (organic, if available); 1-2 teaspoons of balsamic vinegar; 1 teaspoon, salt; 1/4 cup olive oil (divided); 1 pound of mushrooms, chopped; 2 cups of greens, sautéed and chopped; 8 ounces of tempeh, (plant based protein) broken into small pieces

culinaryangels.org

Explore savory soups and broths crafted by Chef Bill Ziegler and former Chef Claudia Castillo-Holley—perfect for warming meals! Images by Cindy Henderson.

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