Here’s a hearty, vegetable gratin with a crunchy, cheesy topping. A gratin is a dish that has a cheese and breadcrumb crust. This is a one-pot vegetarian meal that can be made ahead and rewarmed. You can add any type of vegetables you have on hand and use this recipe as a guide for the amounts.
HELPFUL HINTS
– You can use any type of mushrooms.
– You can use pecans or almonds instead of walnuts.
SHOPPING LIST
– To buy: 1/4 pound cauliflower florets, 1/4 pound broccoli florets, 1/4 pound sliced portobello mushrooms, 1 bottle skim milk, 1 package shredded sharp cheddar cheese, 1 small piece Parmesan cheese, 1 bunch fresh thyme or 1 bottle dried thyme, 1 container panko breadcrumbs.
– Staples: canola oil, onion, garlic, flour, salt and black peppercorns.
Vegetable Gratin
2 teaspoons canola oil
1 cup sliced onion
4 crushed garlic cloves
1/4 pound cauliflower florets, cut in half if large
1/4 pound broccoli florets, cut in half if large
1/4 pound sliced portobello mushrooms
3 tablespoons flour
1 1/2 cups skim milk
1 cup shredded sharp cheddar cheese
2 tablespoons fresh thyme leaves or 2 teaspoon dried thyme
Salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
Heat broiler. Heat oil in an oven-proof skillet over medium-high heat. Add the onion, garlic, cauliflower, broccoli and mushrooms. Saute 5 minutes, stirring the vegetables as they cook. Add flour, and stir to combine with vegetables. Add milk, Cheddar cheese and thyme. Stir to thicken the sauce, 1 to 2 minutes. Sprinkle with salt and pepper to taste. Mix breadcrumbs and Parmesan cheese together in a small bowl, and cover the top of the vegetables with them. Place the skillet under the broiler 6 to 7 inches from the heat for 1 minute. The crust should turn a golden brown. Watch to make sure it doesn’t burn. Divide between two dinner plates.
Yield 2 servings.
Per serving: 542 calories (46% from fat), 27.7 grams fat (14.2 grams saturated, 9.1 grams monounsaturated), 72 milligrams cholesterol, 32 grams protein, 44.7 grams carbohydrates, 5.2 grams fiber, 748 milligrams sodium.
– Recipe by Linda Gassenheimer
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”