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  Fresh Veggie Crisp

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This recipe is the perfect accompaniment to our Braised Beef and Oven Roasted Chicken. The dish can be roasted alongside the others in the oven.


With a crispy topping that gains its depth of flavor from herbs and cheese, and an almost creamy, nutty blend of slow-roasted vegetables, you may not go back to traditional dessert crisps ever again.

16 oz vine-ripened tomatoes, sliced
12 oz, about 2 medium, zucchini, sliced
8 oz sliced eggplant
1 white onion, thinly sliced
1 tbs olive oil
Salt and Pepper
2 tbs flour
cup chicken stock

1-cup breadcrumbs
1/3-cup olive oil
1 tbs dried herbs (de Provence)
cup shredded Parmesan cheese

Pre-heat oven to 375 degrees.

In a large bowl, toss together the tomatoes through the chicken stock and place the mixture in an even layer in a 9 by 13 inch pan. Roast for 45 minutes uncovered (vegetables should be softened).

While vegetables are roasting, make the streusel topping by combining the breadcrumbs through cheese. Remove the veggies from oven and top with the streusel topping. Return to the oven and for an additional 15 minutes or until the streusel topping is brown and crispy.


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