This delicious dish from our September issue "Harvest Table" collection of 10 fall vegetable recipes highlights the real and robust flavour of in-season tomatoes. Provolone, mozzarella or bocconcini cheese works equally well instead of the goat cheese topping.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Method
In 10-cup (2.5 L) gratin dish or 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, salt and pepper. Sprinkle with bread crumbs; dot with cheese.
Roast in 400°F (200°C) oven until tender and wrinkled, about 45 minutes. Sprinkle with dill.
Nutritional facts <b>Per serving:</b> about
- Sodium 229 mg
- Protein 4 g
- Calories 136.0
- Total fat 10 g
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 8.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 12.0
- Vitamin C 38.0
