Free Recipe Spring Vegetable Au Gratin
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Spring Vegetable Au Gratin Recipe
2 ts Olive oil
1 c Onion; diced
1 c Asparagus; cut into 1 inch
-lengths
1 c Broccoli florets
1/2 c Corn kernels
6 sl Peeled eggplant; 1/4 inch
-thick
6 sl Tomato; 1/4 inch thick
2 Whole eggs
2 Egg whites
2 c Lowfat 2% milk
1/2 c Unseasoned bread crumbs
1/2 ts Salt
1/4 ts Pepper
1/8 ts Nutmeg
1 c Lowfat Swiss cheese; grated
Spring Vegetable Au Gratin Preparation
Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil. Alternatively, use a disposable pie tin or spring-form pan. Heat 1 tsp of oil in a non-stick saute pan. Saute onion, asparagus, broccoli and corn for 2 minutes. Spread sauteed vegetables in pan. In remaining 1 tsp of oil, saute eggplant and tomato slices for 1 minute. Reserve. Mix together eggs, egg whites, milk, bread crumbs, salt, pepper and nutmeg. Scatter cheese over the sauteed vegetables; arrange alternating eggplant and tomato slices over the vegetables. Pour the batter over the slices and cover with foil. Place casserole dish on a sheetpan with a lip with 1/2 inch of water. Bake for 30 minutes in a 350 degree oven. Remove foil and bake for 15-20 minutes longer until golden brown and cooked through. >From: Ellen C. <ellen@elekta.com> Per serving: 267 Calories; 7g Fat (21% calories from fat); 15g Protein; 40g Carbohydrate; 63mg Cholesterol; 311mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 5 1/2 Vegetable; 1/2 Fat Recipe by: Steve Petusuvsky, Whole Foods Posted to EAT-LF Digest by Ellen C. <ellen@brakes.elekta.com> on Apr 12, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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