Here is a side dish that goes with just about anything. It's easy to make, nutritious and a good way to get vegetable-haters to take another look.

Sometimes it's the side dishes that make a meal. Sure, baked pork chops or grilled steaks are nice, but if you just throw steamed broccoli next to them, the wow factor fades.

Here is a side dish that goes with just about anything. It's easy to make, nutritious and a good way to get vegetable-haters to take another look.

The recipe is from Eat For Life, an occasional column in the Dispatch Food section.

Warm tomato crisp
Makes 6 servings
Grape tomatoes are half the size of cherry tomatoes. Other differences: The grape tomato is sweeter but also has a thicker skin and contains less liquid. Never refrigerate tomatoes; the chill gives a mealy texture.

nonstick cooking spray 3 cups cherry or grape tomatoes, stems removed 2 slices whole wheat bread 3 tablespoons grated Parmesan cheese 3 tablespoons Italian parsley leaves 1 teaspoon fresh thyme leaves 2 garlic cloves 1 tablespoon olive oil salt and freshly ground pepper to taste
Preheat the oven to 400 degrees. Spray an 8-inch baking dish with nonstick spray. Place 2 1/2 cups tomatoes in a single layer in prepared baking dish. Place bread, Parmesan, parsley, thyme and garlic in a food processor. Pulse to coarsely chop the bread. Add oil. Pulse quickly. Sprinkle mixture evenly over tomatoes. Season with salt and pepper. Top with remaining 1/2 cup tomatoes, tucking into crumb mixture. Bake 20 to 25 minutes or until crust is browned and tomatoes are tender.