ROASTED BUTTERNUT AND HERB TART. Start to finish: 2 1/2 hours (30 minutes active) Servings: 6. 1 1/2 tablespoons chopped fresh thyme. 1 1/2 tablespoons chopped fresh oregano ...

Grease bottom and sides of a 13x9-inch baking dish. Place single layer of bread over bottom. Top with half of mixed vegetables. Sprinkle with one-third of cheese.

Although there’s a long ingredient list for this recipe, it’s simple to prepare and offers a stunning presentation of green, white, and orange layers that look pretty when sliced. Serve this ...

If you’re looking for a dish that’s equal parts stunning and satisfying, Baked Ratatouille is here to impress. This beautifully layered French-inspired dish features thinly sliced zucchini, eggplant, ...

Trim and remove stem end and outer layer of onion, and discard. Using a sharp knife or a mandoline, slice onion into wafer-thin slices (about 1/16-inch thick). Set aside.

Vegetable terrines: These multi-colored, layered dishes provide great flavor, texture and artestry for holiday gatherings By Jan Roberts-Dominguez, Food for Thought Dec 12, 2012 ...

Tomatoes 6-7 pc. Eggplant 2 pc. Mushrooms 300 g. Onion 2 pc. Set Curd 150 g. Cheese 200 g. Vegetable Oil 50 ml. Spices to your taste . 1. Clean the vegetables.

Heat the oven to 375 F. Coat a deep 7- or 8-inch round springform pan with cooking spray. In a small bowl, mix together the thyme, oregano, rosemary, garlic powder, salt and pepper.

Roasted butternut and herb tart. Start to finish: 2½ hours (30 minutes active) Servings: 6. 1½ tablespoons chopped fresh thyme. 1½ tablespoons chopped fresh oregano ...