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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