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
½ cup chicken stock
1/3-cup olive oil
1 tbs dried herbs (de Provence)
½ 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.