Ingredients
Scale
For the Base:
- 6 slices whole grain bread
- 4 eggs, lightly beaten
- 1/4 tsp. salt
- 1 large clove garlic, minced
- 4 Tbsp. wheat germ
For the Filling:
- 2 Tbsp. oil
- 2 cups chopped onion
- 1 large clove garlic, minced
- 1/2 cup chopped green pepper
- About 8 cups mixed diced vegetables, including green beans, sliced mushrooms, zucchini, carrot, celery, broccoli, peppers
- At least 1 cup Randall Great Northern Beans, drained and rinsed
- 2 medium tomatoes, diced
- 2 tsp. oregano
- 2 Tbsp. fresh or 1 teaspoon dried basil
- 1/4 cup tomato paste
- 1/2 tsp. salt
- 1/4 tsp. hot pepper sauce
- 1 cup grated Parmesan cheese
- 6 oz. cheddar, mozzarella or provolone cheeses
Instructions
- Preheat oven to 375 degrees.
- Prepare the base by tearing bread into pieces and adding them to the eggs together with salt, garlic and wheat germ. Let stand until well moistened, then press into the bottom of a greased 9 x 13 inch baking pan. About 10 minutes before you are ready to fill it, place base in the oven for partial baking.
- To prepare the filling, heat oil in a 15-inch skillet and sauté onion, garlic, and green pepper until lightly colored, about 5 minutes. Add remaining vegetables, including the tomato, oregano, and basil, and cook for 5 minutes.
- Stir in tomato paste and cook, stirring, until hot and well blended. Season with salt and pepper sauce and remove from heat. Stir in grated cheese.
- Arrange vegetable mixture on top of partially baked base. Return to the oven for 15 minutes. Place sliced cheese over vegetables and bake for 5 minutes longer to melt. Let stand for 5 to 10 minutes before serving.