Veggie Crisp

Name: Veggie Crisp
Ingredients: 1/2 whole Butternut Squash, Chopped; 1/2 whole Acorn Squash, Chopped; 1 whole Eggplant, Chopped; Salt And Pepper, to taste; 1/2 Tablespoons Smoked Paprika; 1 can (14.5 Oz.) Petite Diced Tomatoes; 2 whole Garlic Heads, Roasted; 2 slices Ezekiel Bread, Toasted And Made Into Bread Crumbs; 1/2 cups Grated Parmesan Cheese

9 ingredients

3 steps

Ingredients

1/2 whole Butternut Squash, Chopped
1/2 whole Acorn Squash, Chopped
1 whole Eggplant, Chopped
Salt And Pepper, to taste
1/2 Tablespoons Smoked Paprika
1 can (14.5 Oz.) Petite Diced Tomatoes
2 whole Garlic Heads, Roasted
2 slices Ezekiel Bread, Toasted And Made Into Bread Crumbs
1/2 cups Grated Parmesan Cheese

Directions

1

Preheat oven to 375F.
2

Add chopped veggies to a baking dish coated with cooking spray. Toss with salt, pepper, and smoked paprika. Add diced tomatoes and roasted garlic and stir. Toss with half of bread crumbs and half of cheese. Layer the remaining bread crumbs and cheese on top.
3

Bake at 375F for about 40 minutes, or until veggies are soft.