A Different Roast

Roasted vegetables can become a filling supper, luncheon or brunch dish with the addition of eggs and cheese. The eggs are slipped into the simmering vegetables and topped with shredded cheese. Then the dish is baked until the eggs are just cooked through and the cheese is melted and bubbly. The result is a deliciously simple and satisfying meal.

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Simmons is the author of “Fresh & Fast” (Chapters Publishing, 1996).

ROASTED VEGETABLES WITH EGGS AND CHEESE (VEGETARIAN)

2 pounds plum tomatoes, trimmed and halved lengthwise

1 small zucchini

1 small yellow squash

1/2 eggplant or 1 small eggplant

1 red bell pepper

1 onion, cut into thin wedges

2 cloves garlic, chopped

1/2 cup extra-virgin olive oil

Salt

Freshly ground black pepper

1/4 cup chopped mixed herbs (Italian parsley, thyme and basil)

1 teaspoon thyme stripped from stems

1 teaspoon oregano stripped from stems

4 eggs, at room temperature

1 1/2 cups shredded aged Gouda, Fontina, Swiss Emmentaler or other cheese

Spread tomatoes in large roasting pan or on 17x11-inch sheet pan (or 2 smaller pans). Trim ends from zucchini, squash and eggplant and cut into 1/2-inch chunks. Cut bell pepper into 1/2-inch chunks.

Add zucchini, squash, eggplant, red bell pepper, onion and garlic to pan with tomatoes. Spread out as evenly as possible. Drizzle with olive oil and season with salt and pepper to taste.

Roast vegetables at 400 degrees, stirring occasionally, until browned and tender, about 1 hour 5 minutes. (This can be done several days ahead and dish can be reheated before serving.)

Transfer vegetable mixture to 13x9-inch baking dish just before serving. Add mixed herbs, thyme, oregano and salt and pepper to taste. Stir to blend. Cover with foil and bake at 400 degrees until vegetables are very hot, about 20 minutes. Remove dish from oven.

Break 1 egg into cup or small bowl. With large spoon, make indentation in vegetables and slip in egg. Repeat with remaining 3 eggs. Sprinkle with cheese. Return to oven and bake, uncovered, until eggs are set and cheese is melted, 12 to 15 minutes. Serve at once.

4 servings. Each serving:

494 calories; 390 mg sodium; 244 mg cholesterol; 41 grams fat; 19 grams carbohydrates; 17 grams protein; 2.37 grams fiber.