Italian Vegetarian Casserole
from the kitchen of Chef Paul Prudhomme
Makes 4 servings
This recipe is a good example of how versatile Magic Seasoning Blends are--we specified Seafood Magic, but don't be afraid to experiment and use Vegetable Magic or any of the other varieties.
8 cups mixed vegetable florets (broccoli, cauliflower and broccoflower)
2 (14 1/2 ounce) cans diced tomatoes
1 teaspoon minced fresh garlic
1 tablespoon, plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic®
1/2 cup freshly grated Parmesan cheese, preferably imported
1 tablespoon sugar
4 ounces freshly grated mozzerella cheese, preferably imported
how to prepare
Preheat the oven to 350 degrees.
Combine the vegetable florets, tomatoes, garlic, Seafood Magic (or other Magic Seasoning Blend), Parmesan cheese, and sugar in a large bowl and toss to mix thoroughly. Transfer to a 9 x 9-inch baking pan, sprinkle with the mozzarella cheese, and bake for 35 minutes.