Ingredients:
2 large potatoes, scrubbed and thinly sliced
1 large onions, thinly sliced
1 -2 medium zucchini, cut into small chunks
4 tomatoes, cut into small chunks
2 carrots, thinly sliced
thyme
marjoram, to taste
salt and pepper, to taste
3/4 cup dry white wine
1 -2 tablespoon butter
1 cup soft bread cubes, small
2 cups low-fat sharp cheddar cheese, grated
Directions:
Preheat oven to 375 degrees.
In ungreased, shallow 8×11 inch casserole, layer vegetables in order given, seasoning each layer with thyme, marjoram, salt and pepper, to taste.
Pour wine overall, cover (with aluminum foil if cover otherwise unavailable) and bake 1 hour.
Meanwhile melt butter in small skillet, then stir in bread cubes until butter is absorbed. Sprinkle cheese, then buttered bread cubes over casserole. Bake, uncovered, another 15-20 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 90 min.