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I have found that I get into a rut in regards to cooking dinner. I tend to do the same recipes over and over again, sometimes making a change in the recipe from time to time. I have so many cookbooks and tend to get more each year as presents – I also get recipes sent to me or find them on-line – putting them into the ever expanding folder – saying I am going to make them, but there they stay. About 2 years ago I decided that I was going to try one new recipe a week and I have done it pretty consistently, except during the summer – here it is fall and I have started back up again. During the winter months I get organic produce delivered on Thursday – so that evening is when I will sit down and put together the meal plan for the following week and is also the night that I take out the cookbooks in search of the new recipe. The new recipe is usually made on Sundays when I have more time to devote to cooking dinner. Stella always has to try to new recipe, but about half the time she does not like it and then I end up eating is all during the week – that has made me, if I can, cut the recipe in half.
Casserole of Roasted Vegetables and Beans (from 1,001 Low-fat Vegetarian Recipes Cookbook) – 6 servings
Ingredients
Vegetable Cooking Spray
6 small zucchini
4 ribs celery
2 medium-sized sweet onions
1 medium red or green bell pepper (I omitted and substituted more zucchini and celery)
1/2 tsp dried oregano leaves
1/4 tsp ground cinnamon
3/4 tsp pepper (I used a combination of black and white pepper)
2 cans (15 oz) Great Northern Beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
2 large tomatoes, coarsely chopped
Salt to taste
3/4 cup fresh whole wheat breadcrumbs (I used organic wheat breadcrumgs – store bought)
1/2 cup grated low-fat Parmesan cheese (I missed read this and used the grated Parm cheese I had in the fridge)
1/3 cup finely chopped cilantro
1/4 tsp paprika
1. Spray aluminum-foil lined jelly roll pan or similar pan with cooking spray.
2. Cut zucchini, celery, onions and bell pepper into 1 inch pieces and arrange in single layer on pan. Spray vegetables generously with cook spray and sprinkle with oregano, cinnamon and pepper.
3. Roast vegetables at 425 degrees until browned and tender, about 35 minutes. I stirred after about 15 minutes – so they were evenly roasted.
4. Combine roasted vegetables, beans and tomatoes in greased 2 quart casserole, season to taste with salt – I used sea salt.
5. Combine breadcrumbs, cheese and cilantro, sprinkle over top of casserole. I read the ingredients too quickly when I was making the grocery list and used the Parmesan cheese that you 
would sprinkle on pizza – even if I had used the grated fresh Parmesan cheese I would increase the amount. I halved the recipe but still did the full amount of the breadcrumbs and cheese and it did not hold well.
6. Sprinkle with paprika and bake at 350 degrees until casserole is browned and hot through, about 20 minutes. I really enjoyed the casserole – the spices really made for a nice flavor, along with first roasting the vegetables – definitely will get your protein with this one!
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