I decided to give veggies another chance this week and created a ‘Vegetable Crisp.’ Reason for the name would be – directly before I made this I made an apple crisp (recipe coming soon..). So guess what I ate while making the veggie crisp?
No clue why I don’t like veggies…
I began by roasting some garlic, because this I do like.
I figured if I smash a ton of stuff I enjoy on the veggies, I may be able to force ’em down. Healthy stuff, that is. Because what I really want to smash on is bacon, cheese, buttered croutons and cheese. And bacon.
Since these sat on the dining room table for 7 days, I decided to give them some love.
I toasted up 4 slices of Ezekial bread to make Ezekial bread crumbs. Super easy and healthy trick. You should try.
As I was posting these pictures, I realized that I turned on the oven to toast these slices of bread. I do have a toaster. What was I thinking? I am losing my mind.
Sometimes my camera is posessed. I took this picture horizontally, and it came up vertically.
I don’t know how to fix this, so please contort your neck to see the correct view. Thanks.
The bread slices went into one of the loves of my life – my mini food processor.
I heart this appliance.
Veggie. Booooo. Hiss.
A verb to go along with my dislike of veggies: cutting them. They are such a pain. They act like this on purpose. They don’t want me to like them.
Chopped butternut and acorn squash, and eggplant.
Along with my occasional dislike for bread, I also don’t like tomato sauce.
I don’t not like it, but I would never choose to eat it or order a dish at a restaurant.
Salt, pepper and smoked pap.
I could almost eat smoked paprika. By itself.
Is that weird?
Diced tomatoes to make a bit of a ‘sauce.’
Cheese. The major food group in my life. Not dairy. Just cheese.
Veggies mixed with breadcrumbs and cheese. Oooooh. Ahhhhh.
Don’t worry. This is just layer number one.
The garlic, roasted.
I squeezed the cloves out and mashed them. I figured it would be easier to incorporate this way.
Before baking.
I could probably skip the veggies. I could eat a casserole of cheese, roasted garlic, and breadcumbs. That is where it’s at.
Good news, folks. I enjoyed this!
It had great flavor and I loved the crispy texture.
I even had a second bowl! And multiple spoons out of the baking dish.
I am a double dipper. I guess the American Spoon people had it right.
Let’s hope this doesn’t fail me this week for dinner as my previous veggie attempts have. If so, I am giving in to a world of fruit, chocolate, bacon and cheese. And bacon.
Veggie Crisp
1/2 butternut squash, chopped
1/2 acorn squash, chopped
1 eggplant, chopped
2 heads of garlic, roasted
2 slices of Ezekial bread, toasted and made into bread crumbs
1 small can petite diced tomatoes
1/2 cup parmesan cheese (or more. lots more…)
salt and pepper to taste
1/2 tablespoon smoked paprika
Preheat oven to 375.
Add chopped veggies to a baking dish coated with cooking spray. Toss with salt, pepper, and smoked paprika. Add diced tomatoes and roasted garlic and stir. Toss with 1/2 of bread crumbs and 1/2 of cheese. Layer the remaining bread crumbs and cheese on top.
Bake at 375 for about 40 minutes, or until veggies are soft.
