GRATIN OF FALL VEGETABLES
2 cups thin strips of rutabaga or peeled turnip
½ cup water
1 sweet red pepper cut in thin strips
¾ cup thinly sliced onion
2 cups thinly sliced zucchini
1 cup sliced mushrooms
4 medium tomatoes cut in chunks
1 tsp. dried oregano
Salt and freshly ground pepper
½ cup shredded cheese of choice
1 tbsp grated Parmesan cheese
In large skillet or Dutch oven, cook rutabaga in water, covered, for 10 minutes or until tender, stirring occasionally. If necessary, add more water to prevent burning. Add red pepper, and onions; cook, stirring, for 2 minutes.
Add zucchini and mushrooms; cook, stirring, for 3 minutes. Add tomatoes and increase heat to high; cook, stirring occasionally, 5 to 10 minutes or just until excess moisture had evaporated. Stir in oregano; season with salt and pepper to taste.
Spoon vegetable mixture into shallow heatproof baking dish; sprinkle evenly with mozzarella and Parmesan cheeses. Broil for 3-5 minutes or until cheese is melted and slightly browned.