Roasted Vegetable Gratin – Culinary Angels

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