Login to Save Like

Ingredients

• 1 lb plum tomatoes quartered
• 1 1/2 c. coarsely-minced fennel bulb
• 1 Tbsp. extra virgin olive oil
•     Nonstick vegetable oil spray
• 4 lrg Japanese aubergines trimmed, each cut
•     lengthwise into four 1/3"-thk slices
• 3 med portobello mushrooms stems trimmed,
•     and caps sliced
• 1 Tbsp. rice vinegar
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 3 c. spinach leaves rinsed
• 4 x thin slices low-fat mozzarella cheese
• 2 x roasted red bell peppers from jar liquid removed, and
•     cut into 1/2"-wide strips
• 8 lrg basil leaves

Description

Preheat Oven To 400 Degrees. Arrange Tomatoes And Fennel In 13- By 9- By 2-inch Glass Baking Dish. Drizzle Oil Over; Toss To Blend. Bake Till Fennel Is Tender And Begins To Brown,…

Cook Eat Share