Roasted Vegetable Gratin | Kretschmer Wheat Germ
Subscribe to Syndicate

Roasted Vegetable Gratin

Roasted Vegetable Gratin

Nutrition Facts

Serving Size: 1 (210g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 200
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg 5%
  • Sodium 450mg 19%
  • Potasium 440mg 13%
  • Total Carbohydrate 28g 9%
  • Dietary Fiber 4g 16%
  • Sugars 5g
  • Protein 11g
  • Vitamin A 10% Vitamin C 40%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Serves 6

This satisfying dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand.

  • 1 1/2 cups sliced unpeeled zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup coarsely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 3/4 cups water
  • 1/3 cup dried tomatoes (not packed in oil) snipped into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup Kretschmer Original Toasted Wheat Germ, divided
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • 3 egg whites, lightly beaten
  • 1 teaspoon dried basil or Italian seasoning blend

Heat oven to 425° F. Spray rimmed baking sheet and 9-inch pie plate or quiche dish with cooking spray.

In large bowl, combine zucchini, mushrooms, onion, pepper and vinegar; mix well. Arrange in single layer on baking sheet.

Bake 13 to 15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven; cool in pan on wire rack 5 minutes. Reduce oven temperature to 350° F.

In medium saucepan, bring water to a boil. Add dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

Stir in 1/4 cup wheat germ; mix well. Spoon onto bottom and up sides of pie plate. Sprinkle with 1/2 cup cheese; top with the roasted vegetables. Pour egg over vegetables.

In small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese and the basil; sprinkle evenly over vegetables.

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Recipe Type: 

Facebook comments