Fresh breadcrumbs enhance the texture of this dish. If you don't have sourdough, any white bread will do.

Recipe by Cooking Light June 2007


Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

94 calories; calories from fat 34%; fat 3.5g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.7g; protein 3.4g; carbohydrates 14.9g; fiber 1.6g; cholesterol 1mg; iron 1.2mg; sodium 327mg; calcium 57mg.