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{{Wikifiedrecipe}}
 
 
== Description ==
 
== Description ==
Serves 4-6
+
Serves 46
  +
=== Ingredients ===
+
== Ingredients ==
* 1 medium [[Cauliflower]], cored and broken into florettes
 
* 1/4 head [[red cabbage]], cored and shredded
+
* 1 medium [[cauliflower]], cored and broken into florettes
  +
* ¼ head [[red cabbage]], cored and shredded
 
* 6 medium [[carrot]]s, diced
 
* 6 medium [[carrot]]s, diced
* 2 medium [[zucchini|yellow squash]], cut into 1/2" cubes
+
* 2 medium [[summer squash|yellow squash]], cut into ½" cubes
 
* 2 cups fresh [[spinach]], shredded
 
* 2 cups fresh [[spinach]], shredded
 
* 4 tbsp extra virgin [[olive oil]]
 
* 4 tbsp extra virgin [[olive oil]]
 
* 3 cloves fresh [[garlic]], minced
 
* 3 cloves fresh [[garlic]], minced
* 6 slices [[whole grains|whole grain]] bread
+
* 6 slices whole grain [[bread]]
*
 
 
* 3 tbsp extra virgin [[olive oil]] + 1 tsp [[sea salt]] and freshly ground [[black pepper]], for tossing veggies in.
 
* 3 tbsp extra virgin [[olive oil]] + 1 tsp [[sea salt]] and freshly ground [[black pepper]], for tossing veggies in.
  +
 
== Directions ==
 
== Directions ==
Steam all vegetables except [[spinach]] for 10 minutes, or until tender but not mushy. Add [[spinach]] for the last minute, just to wilt it.
+
# Steam all vegetables except [[spinach]] for 10 minutes, or until tender but not mushy.
  +
# Add [[spinach]] for the last minute, just to wilt it.
 
  +
# In a heavy skillet, heat the 4 tbsp [[olive oil]].
In a heavy skillet, heat the 4 tbsp [[olive oil]]. Add the [[garlic]] and sauté briefly. In your food processor or blender, process the bread crumbs to a corn-meal consistency. Add to the [[garlic]] and [[olive oil]] and toss until all [[oil]] is absorbed into the bread.
 
  +
# Add the [[garlic]] and sauté briefly.
 
  +
# In your food processor or blender, process the bread crumbs to a corn-meal consistency.
Toss the steamed veggies with the 1 tbsp [[olive oil]] and [[salt]] and [[pepper]], and then toss with 1/2 of the crumb mixture. Spread this in a shallow oven-safe pan. Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of [[olive oil]]. Bake in the hot oven for 5–10 minutes, until topping is browned. Keep your eye on it to keep it from burning, though!
 
  +
# Add to the [[garlic]] and [[olive oil]] and toss until all [[oil]] is absorbed into the bread.
 
  +
# Toss the steamed veggies with the 1 tbsp [[olive oil]] and [[salt]] and [[pepper]], and then toss with ½ of the crumb mixture.
 
  +
# Spread this in a shallow oven-safe pan.
 
  +
# Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of [[olive oil]].
 
  +
# Bake in the hot oven for 5 – 10 minutes, until topping is browned.
=== Other Links ===
 
  +
# Keep your eye on it to keep it from burning, though!
== See also ==
 
   
  +
[[Category:Casserole Recipes]]
 
[[Category:Cauliflower Recipes]]
 
[[Category:Cauliflower Recipes]]
 
[[Category:Red cabbage Recipes]]
 
[[Category:Red cabbage Recipes]]
 
[[Category:Spinach Recipes]]
 
[[Category:Spinach Recipes]]
[[Category:Squash Recipes]]
+
[[Category:Summer squash Recipes]]
 
[[Category:Vegetarian Recipes]]
 
[[Category:Vegetarian Recipes]]
[[Category:Whole grain Recipes]]
+
[[Category:Carrot Recipes]]
[[Category:Zucchini Recipes]]
+
[[Category:Bread Recipes]]

Latest revision as of 18:10, 20 December 2010

Description[edit | edit source]

Serves 4 – 6

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Steam all vegetables except spinach for 10 minutes, or until tender but not mushy.
  2. Add spinach for the last minute, just to wilt it.
  3. In a heavy skillet, heat the 4 tbsp olive oil.
  4. Add the garlic and sauté briefly.
  5. In your food processor or blender, process the bread crumbs to a corn-meal consistency.
  6. Add to the garlic and olive oil and toss until all oil is absorbed into the bread.
  7. Toss the steamed veggies with the 1 tbsp olive oil and salt and pepper, and then toss with ½ of the crumb mixture.
  8. Spread this in a shallow oven-safe pan.
  9. Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of olive oil.
  10. Bake in the hot oven for 5 – 10 minutes, until topping is browned.
  11. Keep your eye on it to keep it from burning, though!
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