Baked Cannellini, Zucchini & Peppers

Baked Cannellini, Zucchini & Peppers pictured with
Garlic Wilted Spinach and Spaghetti with Pesto

May be prepared a day ahead and kept refrigerated until ready to bake.

FOR CASSEROLE

• Olive oil for sauté
• 1 large sweet onion, coarsely chopped
• 3 to 4 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2 (15 ounce) cans diced tomatoes, drained, liquid reserved
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 small zucchini, halved lengthwise, thickly sliced
• 2 yellow, orange and/or red bell peppers, seeded and chopped
• 1 (15 ounce) can cannellini, drained and rinsed

FOR BREAD CRUMB TOPPING

• 2 slices bread to make 1 cup fresh breadcrumbs OR use 3/4 cup fine dry breadcrumbs, cracker crumbs or matzo meal
• 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
• 3/8 teaspoon kosher or coarse salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon granulated garlic
• Olive oil or oil spray

In a large (4 or 5 quart) saucepan on medium-high, heat oil and sauté onion 3 minutes until softened. Add garlic and sauté 1 minute until aromatic. Add vinegar and sauté until evaporated, about 1 minute. Add tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring occasionally and adding reserved tomato liquid as needed to keep moistened.

Meanwhile, make bread crumb topping. If using fresh bread, in a food processor, whir bread into fine crumbs. In a bowl, toss crumbs with parsley, salt, pepper and garlic. Drizzle or spray with olive oil. Toss to coat, and set aside. Preheat oven to 350 degrees F. Set out a 2-quart shallow (11 x 17-inch) baking dish.

Add zucchini and peppers to saucepan and mix well. Bring to a boil, cover, reduce to a simmer and steam 5 to 7 minutes until vegetables are crisp-tender. Discard bay leaf. Stir in beans. Taste and adjust seasonings. Transfer mixture to baking dish. Top with seasoned bread crumbs. Bake 40 to 45 minutes or until bubbly and top is golden brown.