Roasted Vegetable Gratin

Roasted Vegetable Gratin
Staff Writer
Roasted Vegetable Gratin
Kretschmers
Roasted Vegetable Gratin

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.

6
Servings
346
Calories Per Serving
Deliver Ingredients

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  Tablespoons  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  Cups  couscous, uncooked
  • 1/2  Cup  toasted wheat germ, such as Kretschmer Original
  • 1  Cup  (4 ounces) crumbled feta cheese
  • egg whites, lightly beaten
  • 1  Teaspoon  dried basil or Italian seasoning blend

Directions

Preheat the oven to 425 degrees F. Spray a rimmed baking sheet and a 9-inch pie plate or quiche dish with cooking spray.

In a large bowl, combine the zucchini, mushrooms, onion, pepper, and vinegar; mix well. Arrange in a single layer on the prepared baking sheet.

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.

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.

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.

In a small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese, and the basil; sprinkle evenly over vegetables.

Bake until golden brown, 20 to 25 minutes. Cut into wedges to serve.

Nutritional Facts

Total Fat
12g
17%
Sugar
20g
22%
Saturated Fat
6g
25%
Cholesterol
34mg
11%
Carbohydrate, by difference
48g
37%
Protein
15g
33%
Vitamin A, RAE
129µg
18%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
258mg
26%
Choline, total
12mg
3%
Fiber, total dietary
6g
24%
Folate, total
165µg
41%
Iron, Fe
6mg
33%
Magnesium, Mg
92mg
29%
Manganese, Mn
4mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
403mg
58%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
580mg
39%
Thiamin
1mg
91%
Water
176g
7%
Zinc, Zn
4mg
50%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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