Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 6078 Vegetable Gratin
Vegetable Gratin
Author: 24 Carrot Life
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 6
This vegetable gratin uses a healthy mix of greek yogurt, milk and cheese for a creamy texture with a crunchy oat topping.
Ingredients
2 large tomatoes, sliced in thin rounds
1 large zucchini, sliced in thin rounds
1 small-medium eggplant, sliced in thin rounds
1/2 sweet onion, thinly sliced
1 banana pepper, seeds removed and thinly sliced
Sauce
1/2 cup 0% (non fat) greek yogurt
1/2 cup skim milk
1 cup shredded cheese (I used a Trader Joe's mix of parmesan, asiago, fontina and provolone)
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons flour
Topping
1 cup old-fashioned rolled oats, gluten free optional
1/4 cup whole wheat breadcrumbs
2 tablespoons grated parmesan cheese
Instructions
Preheat the oven to 375 degrees Fahrenheit and grease a 15"x10" (4 quart) glass baking dish with cooking spray.
Layer sliced vegetables in the dish.
Heat greek yogurt, milk, cheese, and butter in a small saucepan over medium heat. Once hot, add salt and pepper and stir.
Add flour and whisk until completely combined and melted.
Pour cheese mixture over layered vegetables.
In a food processor, add oats, breadcrumbs, and parmesan cheese. Pulse about 4 times until oats are chopped and everything is integrated.
Sprinkle oat mixture over the vegetables.
Cook, uncovered, in the oven for 25-30 minutes or until cheese is bubbly and oat crumble is browned.
Let cool completely before serving.
Nutrition Information
Serving size: 1/6th of the recipe Calories: 240 Fat: 8.7 g Carbohydrates: 28.2 g Sugar: 3.6 g Fiber: 5.9 g Protein: 13.2 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/08/10/vegetable-gratin/