Shelly's Roasted Veggie & Crab Casserole
1 medium Eggplant, peeled & cubed
2 Red Peppers, cubed
1 Red Onion, cubed
Olive Oil
1 teaspoon Kosher Salt
a few twists of Black Pepper
4-5 Mushrooms, sliced
2 Green Onions, diced
2 cloves Garlic, minced
1 cup Crab Meat, drained (I used canned)
1/2 cup Mayonnaise
1 cup Shredded Italian Blend Cheese
1 Tablespoon Prepared Horseradish
1/4 cup Italian Style Dry Bread Crumbs
Preheat oven to 425 degrees. Toss eggplant, onion and peppers with a glug (1-2 T's) of olive oil, salt and pepper and roast in oven for 50 minutes, turning once halfway through cooking time. Chop into bite size pieces. Set aside.
Saute mushroom and green onion till golden. Add garlic and saute 1 minute more. Mix roasted veggies, mushroom mixture, and all other ingredients together and pour into a Pyrex casserole dish. Bake at 350 for 45 minutes.
**You know this casserole would be perfect thrown in the whizzer (aka food processor) during the pureed phase. It's tasty and protein packed. I was always wanting savory things during that phase that made me feel like I was still eating "real food" and this would fit the bill.
I served the Roasted Veggie & Crab Casserole last night with BBQ'd Pesto Garlic Shrimp Skewers. It would be a great side with steak or fish too. It's very stuffing-like but much lower in carb.
Here's how I make my Shrimp Skewers
Shelly's Pesto Garlic Basting Sauce
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 cloves crushed Garlic
1 Tablespoon Store bought Pesto Sauce
Warm 2 minutes in a sauce pan. Baste shrimp on both sides as it cooks.
