Recipe: Bake Mine Vegetarian (baked potatoes topped with veggies, 16 servings)

BAKE MINE VEGETARIAN

"Good for a crowd for lunch or meatless dinner. The cooking time includes baking the potatoes. If you're using the oven the day before making this dish you may consider baking the potatoes then."

1/4 cup olive oil
3 cups onions, chopped
4 garlic cloves, chopped
1 (104 ounce) can undrained, peeled plum canned tomatoes
1 1/2 quarts eggplants, peeled, cut julienne
1 1/4 lb. frozen French style green beans, thawed
2 tsp dried thyme, crumbled
3 tbsp chopped fresh parsley
1/4 cup chopped fresh basil
1 1/3 cups grated Parmesan cheese
16 whole potatoes, (7 to 9 oz. each), baked
8 oz. smoked mozzarella cheese, shredded (optional, for garnish)

In large heavy saucepan heat oil over medium heat; saute onion and garlic 3 minutes. Add tomatoes, eggplant, green beans, thyme, parsley, and basil. Cook 20 minutes. Add Parmesan cheese; stir to combine. Cook 1 minute longer.

Spoon over baked, blossomed potatoes. Sprinkle with mozzarella, if desired.

Makes 16 servings
Source: The Idaho Potato Commission
From: CC