1 rating

Roasted Vegetable Gratin


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.


  • 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
  • 3 egg whites, lightly beaten
  • 1 Teaspoon dried basil or Italian seasoning blend


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.