ROOT VEGETABLE AND SQUASH
AU GRATIN
from The Global Vegetarian 
 

1 T. oil
1 small yellow onion, diced
2 cups diced zucchini
2 cloves garlic, minced
1  1/2 cups milk or soy milk
4 scallions, chopped
1 T. dried basil
2 t. dried thyme leaves
1/2 t. black pepper
1/2 t. salt
2 cups peeled, diced butternut squash
2 cups peeled, diced parsnips or rutabaga
1/4 pound green beans, cut into 1-inch sections
1/4 cup bread crumbs
about 1 cup shredded Gruyere cheese ( optional )

Preheat the oven to 375 degrees.

In a medium saucepan, heat the oil.  Add the onion, 
zucchini, and garlic and saute for 7 minutes.  Add 
the milk, scallions, and seasonings and bring to a 
simmer.  Remove from the heat.

Layer the butternut squash, parsnips, and green
beans in the bottom of a 9 x 13 casserole or gratin
dish.  Pour the vegetable-milk mixture over the top. 
Sprinkle the bread crumbs and, if desired, the cheese over the top.  Place in the oven and bake for 30 to 35 minutes, until a crust forms and the vegetables are tender.  (This may actually take considerably longer than 30 to 35 minutes!)

Remove from the oven and let stand for 10 minutes 
before serving.

Makes 6 servings.
 


 
 
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Background:  "The Dinner Table," by Henri Matisse