Directions

1. Preheat broiler to high.  Cut bell peppers in sections, discarding the seeds and membranes.  Place skin side up on a piece of foil on a cookie sheet and place under broiler until the skin is blackened.  Take from oven and fold foil around the peppers to steam the skin loose.  Let stand about 10 minutes.  Peel and chop the fleshy parts and place in a large bowl.
2. Set oven for 350F.
3. Put the oats in a food processor and pulse a few times.  Add to peppers in bowl.
4. Heat a large skillet.  Add the olive oil.  Put about 1/3 of the mushrooms in the food processor and pulse until finely chopped.  Add mushrooms to skillet.  Process the remaining mushrooms 1/3 at a time and add to skillet.  Saute about 15 minutes or until the liquid evaporates.  Add to bowl.
5. Using the same skillet and adding a bit more oil if necessary, saute the onions and asparagus/broccoli until just tender.  Add this to the bowl.
6. Add the dry bread crumbs, chopped nuts, basil, tomato paste, mustard, salt & pepper, cheese and egg to the mixture in the bowl, stirring well.
7. Spoon mixture into a greased small size loaf pan, pressing to pack.  Bake at 350F for about 35 minutes.
8. Combine topping ingredients and smooth over the top of the Veggie Loaf.  Bake an additional 10 minutes.  Let stand 10 minutes before serving.