Easy Baked Vegetable Medley With Bread Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A great side dish or eat it along for a light lunch. Creamy and rich tasting .Can add leftover cooked and chopped chicken in it for one-dish meal. Ingredients:
2 tablespoons canola oil |
1 cup chopped onions |
1 clove of garlic,if you want |
2 1/2 cups chopped tomatoes (if use canned,drain the juices. i like fresh ones in it.) |
1 (10-ounce) package frozen chopped broccoli |
1 (10-ounce) package frozen mixed vegetables |
1/2 cup water or chichen stock |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
1/2 teaspoon dried thyme leaves |
2 tablespoons cornstarch |
2 tablespoons margarine or butter |
2 cups 1/2- to 3/4-inch torn fresh white bread cubes |
Directions:
1. Preheat oven to 375 degrees.
2. Grease 8 x 8 x 2-inch casserole dish.
3. Heat canola oil in 10-inch skillet.
4. Add onions,garlic. Sauté until limp.
5. Add tomatoes, broccoli, mixed vegetables, water, salt, pepper and thyme.
6. Cover and cook over medium to medium-low heat until vegetables are done, stirring occasionally.
7. Meanwhile, melt margarine in small saucepan. Remove from heat. Stir in bread cubes until evenly coated.
8. Stir cornstarch into tomato mixture.
9. Spoon into prepared dish.
10. Sprinkle bread cubes evenly over top.
11. Bake for 30 minutes, or until topping is golden and crisp.
12. Serving quantity: Serves 6.
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