Vegetarian

Mixed Vegetable Gratin takes several minutes to prepare.

Mixed Vegetable Gratin takes several minutes to cook.

Mixed Vegetable Gratin makes 6 servings.

The ingredients for Mixed Vegetable Gratin are:

3 medium zucchinis, sliced
1 Cup Fresh Broccoli
2 Medium green pepper, chopped
2 medium potatoes
150 grams shredded mozzarella cheese
2 cups bechamel Sauce
2 tablespoons cooking oil (1 for the bechamel and 1 for the vegetables)
salt & pepper to taste
Breakstone's 4% Cottage Cheese, 1 cup

Here is how you make Mixed Vegetable Gratin:

Wash potatoes, put them into a pot and add salt. Pour water until potatoes are covered and bring to boil, reduce heat, cover the pot and simmer until done - a fork can easily be poked through them. Drain water from potatoes, peel and slice them. Set them aside.Heat oil in a pot over medium-high heat. Add green pepper and zucchini; cook for 5 minutes. Add pesto sauce, salt and pepper. Reduce the heat to medium and cook uncovered until vegetables are tender and almost all liquid is absorbed.Meanwhile make The Bechamel Sauce.Spread a little cooking oil around the inside of a 8x11-inch baking dish.Put a layer of sliced potatoes down first.Spread the vegetable mixture over the potatoes. Pour white sauce all over the vegetable mixture and then sprinkle cheese on top of that.Place the baking dish on the middle rack of the oven; broil on low heat until cheese is melted and the top begins to get lightly browned (about 5 minutes). Watch carefully while broiling. Remove from the oven and let cool for a few minutes before serving.Makes 5 to 7 servings.Serving Size:?6 Sqaures

The nutritional information for Mixed Vegetable Gratin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 285.6

• Total Fat: 14.6 g
• Cholesterol: 28.1 mg
• Sodium: 314.8 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 2.9 g
• Protein: 14.8 g