Gratin of Fall Vegetables

Healthy and hearty, perfect for a fall day after raking leaves.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  tablespoons  vegetable oil
• 2  cups  thin strips of small yellow turnips or 2  cups  rutabagas
• 1⁄2 cup water
• 1  red pepper, cut in thin strips
• 3⁄4 cup  thinly sliced onion
• 2  cups  thinly sliced zucchini
• 1  cup  sliced mushrooms
• 4  medium tomatoes, cut in chunks
• 1⁄2 teaspoon dried oregano
•  salt & freshly ground black pepper
• 1  cup  shredded lowfat mozzarella cheese
• 1  tablespoon  grated parmesan cheese

Directions

1. In large skillet, heat oil over medium heat Add turnip and water, cover and cook for 10 minutes or until tender.
2. Stir ocassionally, Add more water if necessary to prevent sticking.
3. Add red pepper and onion, cook, stirring for 2 minutes.
4. Add zuchinni and mushrooms, cook, stirring for 3 minutes.
5. Add tomatoes and increase heat to high, cook, stirring occasionally, 5-10 minutes or till excess moisture has evaporated.
6. Stir in oregano, season with salt and pepper to taste.
7. Spoon vegatable mixture into shallow heatproof casserole dish, sprinkle evenly with mozzarella and Parmesan cheeses.
8. Broil for 3 to 5 minutes or until nicely browned.