Facts Healthy Eating

Roasted Vegetable Gratin

Roasted Vegetable Gratin
4 from 1 ratings
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This satisfying couscous-based dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand. Recipe courtesy of Kretschmer Wheat Germ.
Servings
6
servings
Ingredients
  • nonstick cooking spray
  • 1 1/2 cup sliced unpeeled zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup coarsely chopped onion
  • 1/2 cup red bell pepper
  • 2 tablespoon balsamic vinegar
  • 1 3/4 cup water
  • 1/3 cup dried tomatoes (not packed in oil) snipped into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup toasted wheat germ, such as kretschmer original
  • 1 cup (4 ounces) crumbled feta cheese
  • 3 egg whites, lightly beaten
  • 1 teaspoon dried basil or italian seasoning blend
Directions
  1. Preheat the oven to 425 degrees F. Spray a rimmed baking sheet and a 9-inch pie plate or quiche dish with cooking spray.
  2. In a large bowl, combine the zucchini, mushrooms, onion, pepper, and vinegar; mix well. Arrange in a single layer on the prepared baking sheet.
  3. Bake until the vegetables are soft and lightly browned around the edges, 13 to 15 minutes. Remove from the oven; cool in the pan on a wire rack for 5 minutes. Reduce the oven temperature to 350 degrees F.
  4. In a medium saucepan, bring the water to a boil. Add the dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in the couscous. Remove from the heat; cover and let stand 5 minutes.
  5. Stir in 1/4 cup of the wheat germ; mix well. Spoon the couscous mixture onto the bottom and up the sides of the pie plate. Sprinkle with 1/2 cup of the cheese; top with the roasted vegetables. Pour the egg whites over the vegetables.
  6. In a small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese, and the basil; sprinkle evenly over vegetables.
  7. Bake until golden brown, 20 to 25 minutes. Cut into wedges to serve.
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