Baked Vegetables with Crispy Breadcrumb Topping

INGREDIENTS

• 2 Cup Abigail’s Kitchen Plain Breadcrumbs
• ¼ cup Parmesan Cheese, grated
• ¼ cup of Olive Oil
• 2 Red Bell Peppers, cut into 1/2-inch-thick strips
• 2 Red Onions, cut into 1/2-inch-thick rings
• 2 Zucchini, cut lengthwise into 1/4-inch-thick slices
• 2 tsp Salt
• ½ tsp Black Pepper

DIRECTIONS

1. Pre-heat oven to 350 F. In a bowl add cut vegetables and toss with 1/8 cup of olive oil, salt and pepper and mix together. In another bowl add the Abigail’s Kitchen Plain Breadcrumbs, cheese and mix with remaining olive oil.
2. On a parchment paper-lined baking sheet or casserole dish, add vegetable leaving ½ inch apart. Layer the breadcrumbs on top, at least ¼ thick.
3. Place aluminum foil over top and bake for 20 minutes, remove foil and bake another 15 minutes until vegetables are cooked and breadcrumbs a golden brown colour.
4. Remove from oven and serve hot.