Vegetable Parmesan

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Followed the recipe closely, but roasted my vegetables instead of grilling, and I only did a half-batch. I also used onions and portobellos instead of the fennel. The dish came out great. The taste is exactly like a vegetable lasagna. Mine was a tad liquidy, but that didn't bother me. Recommend to others!

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I have been trying to find a way to add extra vegetables into my diet, and this was delicious! It also doesn't hurt that it is low in calories. I didn't use the fennel because I am not a big fan, and I doubled the eggplant instead. It was excellent and gone quickly!

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Great vegetarian main dish! I only used one fennel bulb since they are so expensive and it was a large one. It turned out to be plenty. I grilled all of the veggies on the outdoor grill for about 4 or so minutes on each side. The dish turned out great. I used Mario Batali's marinara sauce which was a little pricey but I think it was perfect for this dish. It has a nice rich tomato taste with lots of garlic which complemented the veggies and cheese. My husband and son had 2 servings each. They both loved it. We had the leftovers for lunch today. I'll definitely make again.

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My husband went on and on about this one. it was much better than we thought it would be. The fennel didn't look good at the grocery store so used onions instead. Delicious. this is akeeper...Great to entertain with and for our vegetarian friends.

Julie
Alexandria, KY

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Very easy to make. Followed recipe exactly, just pan fried veggies with salt & EVOO. Will make again & again. Great dish for a potluck. Easy on pocket too. All items found @ 99 cent store except fennel

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I made this exactly as written except for using crushed potato chips instead of bread crumbs, as I am gluten intolerant. It was a very nice casserole. The second time I made it I did not use the fennel as it was tough and expensive. I did use onions, instead, used Swiss cheese instead of mozzarella, finding it a much better flavor. Used a store bought marinara sauce both times. Thank you for posting this recipe.

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This was great! Easy and fast! I can't wait to make a frittata out of the left overs!

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I just made this recipe for my family for dinner. It was good. Instead of grilling the vegetables, I cooked them in the oven at 400 degree instead of 375 degree as suggested for 20 minutes. Nice variation to my recipe.

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I followed the recipe exactly grilling veggies on stove top grill. I would probably grill for longer next time as despite grill and baking in oven for 30 minutes veggies were still a little tough. The cheese and tomato had nice flavor but the it did not really cling to the veggies, which were hard to cut causing cheese/sauce to slide off.

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This was so delicious! I did tweak it a bit by roasting the vegetables in the oven at 425 and lightening it by omitting the oil and cutting the mozzarella to 2 cups and the parmesan to 3/4 cup. With store bought marinara and pre-shredded mozzarella, it was easy to put together. I couldn't believe how much it tasted like a really good parmesan dish without all that frying and breading. The combination of vegies was really great, too.