Fresh breadcrumbs enhance the texture of this dish. If you don't have sourdough, any white bread will do.
Cooking Light JUNE 2007
Combine 1/2 cup boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice tomatoes into 1/4-inch strips.
Preheat oven to 400°.
Combine tomatoes and next 9 ingredients (through onion) in a large bowl. Drizzle with 1 teaspoon oil; toss gently. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 45 minutes or until vegetables are tender, stirring every 15 minutes. Remove from oven.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. Add remaining 1 teaspoon oil and cheese; pulse to combine. Sprinkle breadcrumb mixture over vegetables. Bake at 400° for 20 minutes or until breadcrumbs are golden brown.
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