Veggie Crisp.


I decided to give veggies another chance this week and created a ‘Vegetable Crisp.’ Reason for the name would be – directly before I made this I made an apple crisp (recipe coming soon..). So guess what I ate while making the veggie crisp?



No clue why I don’t like veggies…




I began by roasting some garlic, because this I do like.















I figured if I smash a ton of stuff I enjoy on the veggies, I may be able to force ’em down. Healthy stuff, that is. Because what I really want to smash on is bacon, cheese, buttered croutons and cheese. And bacon.






Since these sat on the dining room table for 7 days, I decided to give them some love.













I toasted up 4 slices of Ezekial bread to make Ezekial bread crumbs. Super easy and healthy trick. You should try.

















As I was posting these pictures, I realized that I turned on the oven to toast these slices of bread. I do have a toaster. What was I thinking? I am losing my mind.







Sometimes my camera is posessed. I took this picture horizontally, and it came up vertically.














I don’t know how to fix this, so please contort your neck to see the correct view. Thanks. 







The bread slices went into one of the loves of my life – my mini food processor.











I heart this appliance.








Veggie. Booooo. Hiss.










A verb to go along with my dislike of veggies: cutting them. They are such a pain. They act like this on purpose. They don’t want me to like them.








Chopped butternut and acorn squash, and eggplant.













Along with my occasional dislike for bread, I also don’t like tomato sauce.









I don’t not like it, but I would never choose to eat it or order a dish at a restaurant.






Salt, pepper and smoked pap.









 I could almost eat smoked paprika. By itself.



Is that weird?






Diced tomatoes to make a bit of a ‘sauce.’













Cheese. The major food group in my life. Not dairy. Just cheese.













Veggies mixed with breadcrumbs and cheese. Oooooh. Ahhhhh.
















Don’t worry. This is just layer number one.







The garlic, roasted.















I squeezed the cloves out and mashed them. I figured it would be easier to incorporate this way.









Before baking. 











I could probably skip the veggies. I could eat a casserole of cheese, roasted garlic, and breadcumbs. That is where it’s at.






Good news, folks. I enjoyed this!











It had great flavor and I loved the crispy texture.





I even had a second bowl! And multiple spoons out of the baking dish.









 I am a double dipper. I guess the American Spoon people had it right.




Let’s hope this doesn’t fail me this week for dinner as my previous veggie attempts have. If so, I am giving in to a world of fruit, chocolate, bacon and cheese. And bacon.






Veggie Crisp

1/2 butternut squash, chopped

1/2 acorn squash, chopped

1 eggplant, chopped

2 heads of garlic, roasted

2 slices of Ezekial bread, toasted and made into bread crumbs

1 small can petite diced tomatoes

1/2 cup parmesan cheese (or more. lots more…)

salt and pepper to taste

1/2 tablespoon smoked paprika


Preheat oven to 375.

Add chopped veggies to a baking dish coated with cooking spray. Toss with salt, pepper, and smoked paprika. Add diced tomatoes and roasted garlic and stir. Toss with 1/2 of bread crumbs and 1/2 of cheese. Layer the remaining bread crumbs and cheese on top.

Bake at 375 for about 40 minutes, or until veggies are soft.