Summer Vegetable Gratin

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* Exported from MasterCook *

 

Summer Vegetable Gratin

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 cups diced mixed summer vegetables, such as

bell peppers, leeks, carrots, corn,

zucchini, yellow summer squash, green

beans, wax beans, and broccoli (include at

least 4 different vegetables in the mix)

4 garlic cloves -- (4 to 8) thinly sliced, optional

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

2 tablespoons butter

1/2 cup dry bread crumbs

2 tablespoons chopped fresh basil leaves

 

Buttery crumbs enhance the flavor of the sweet vegetables, while mixing in the

fresh basil adds a definite summery touch. This is a delicious way to prepare

vegetables, which can be varied -pending on what you have on hand.

 

Preheat the oven to 425F. Lightly oil a large shallow roasting or half sheet

pan.

 

In a large bowl, combine the vegetables and garlic, if using, Add the oil and

salt and pepper to taste. Toss to coat. Arrange in a single layer in the pan.

 

Roast for 25 to 30 minutes, until the vegetables are tender and lightly browned,

stirring or shaking the pan occasionally for even cooking.

 

Meanwhile, melt the butter in a large skillet over medium heat. Add the bread

crumbs and saute until lightly toasted, about 5 minutes.

 

When the vegetables are tender, transfer them to a shallow serving bowl. Mix in

the basil. Top with the bread crumbs and serve at once.

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 168 Calories; 13g Fat (70.1% calories

from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol;

175mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0