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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