LivHealthy

The flavours in this dish are absolutely amazing.  I first discovered it in the LCBO magazine, and made a couple of tweaks.  I've made this using green house tomatoes, which have more flavour in the winter.  This dish would taste even better at the end of the summer with tomatoes fresh from the garden.

3 tbsp olive oil

2 cups chopped spanish onion

4 tsp finely chopped garlic- or pressed through the garlic press

2 tbsp balsamic vinegar

5 tomatoes

1 tbsp chopped fresh thyme

1 large bay leaf

sea salt and freshly ground pepper

2 zucchini

1 red pepper

1 yellow pepper

2 cans (19oz) white kidney beans, or chick peas or navy beans, rinsed and drained

Garlic Crumb Crust

1 1/2 cups gluten free bread crumbs

1/4 cup chopped fresh parsley

2 tsp minced garlic

2 tbsp olive oil

1. Heat oil in Dutch oven over medium heat.  Add onion and garlic; cook, stirring often for 5 minutes or unti lsoftened.  Add balsamic vinegar and cook until evaporated.

2. Halve the tomatoes (like you are cutting the tops off) and squeeze out the seeds (this is surprisingly easy).  Chop the tomatoes and add it to the pot with the thyme and bay leaf.  Season with salt and pepper and bring to a boil.  Reduce heat, cover and simmer for 20 minutes.

3. Quarter the zucchini lengthwise and thickly slice.  Dice the peppers and add to the pot with the zucchini.  Cook for 5 - 7 minutes or until the vegetables are tender crisp.  Gently stir in beans.  Spoon mixture into a 10 cup (2.5 L) shallow baking dish.

4. To make garlic crumb crust, combine bread crumbs, parsley and garlic in a bowl.  Drizzle with olive oil and toss.

5. Preheat oven to 350F.  Sprinkly crumb topping over beans.  Bake for 35-45 minutes or until bubbly and top is golden.

Serves 8