Recently I decided that a return to meatless Monday has become necessary. Not for any major reason, other than just to cut back on meat intake and to also become more creative with recipes. This decision was made before today when I saw, "The Chew", featuring a chef Curtis Stone recipe that inspired my dish for tonight. He made a pasta veggie bake which had Panchetta, pasta, broccoli, cauliflower, and a Mornay sauce. With a few adjustments I was busy building my lighter and vegetarian version for my meal tonight. Yum Yum Yum!
Light Vegetable Gratin
- 1 package of frozen mixed veggies (broccoli, carrots, and cauliflower)
- 1 1/2 cup of 1% milk at room temptrature
- 3 Tablespoons of stick margarine
- 2 Tablespoons of all purpose flour
- 1 teaspoon salt
- Fresh cracked black pepper to taste
- 1 teaspoon of onion powder
- 1.5 teaspoons of ground nutmeg
- 1/4 cup shredded mild cheddar cheese
- 1/4 cup sharp cheddar cheese
- 1/4 cup Panko breadcrumbs
- 1 teaspoon french fried onions crushed (optional)
- 1 Tablespoon olive oil
1. Preheat oven to 350* F
2. Steam mixed vegetables until tender firm. If steaming in bag deduct approximately 2 minutes from package directions.
3. Transfer veggies to baking sheet lined with foil. Season with salt and pepper to taste and roast for 10 minutes.
4. While vegetables are being cooked prepare a mornay sauce.
5. In a medium sauce pan over medium heat melt margarine and gradually add in flour until a slightly yellow paste forms.
6. Slowly in small amounts add the 1% milk and allow to begin to thicken.
7. Add salt and fresh cracked pepper, onion powder and nutmeg and continue to thicken. The sauce doesn't have to be a heavy thickness but does need to be the consistency of a slightly thinner gravy.
8. Reduce the heat to low and add the mild cheddar until melted and well combined, remove from heat and then add the sharp cheddar until thoroughly combined.
9. Stir in the vegetables until evenly coated with the mornay sauce.
10. Transfer mixture to individual baking dishes or boats.
11. In a small bowl mix together the breadcrumbs, french fried onions, and olive oil.
12. Top the veggie and cheese sauce mixture with the breadcrumb mixture and bake for 10-15 minutes at 350 F until browned and crispy on top.
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This dish feels like you're doing something wrong but, is actually a much lighter version. The milk being lowfat and using only vegetables with no meat make it an indulgence.
Following is a link to the original recipe that inspired this!
abc.go.com/shows/the-chew/recipesearch
I hope you enjoy!
Light Vegetable Gratin
- 1 package of frozen mixed veggies (broccoli, carrots, and cauliflower)
- 1 1/2 cup of 1% milk at room temptrature
- 3 Tablespoons of stick margarine
- 2 Tablespoons of all purpose flour
- 1 teaspoon salt
- Fresh cracked black pepper to taste
- 1 teaspoon of onion powder
- 1.5 teaspoons of ground nutmeg
- 1/4 cup shredded mild cheddar cheese
- 1/4 cup sharp cheddar cheese
- 1/4 cup Panko breadcrumbs
- 1 teaspoon french fried onions crushed (optional)
- 1 Tablespoon olive oil
1. Preheat oven to 350* F
2. Steam mixed vegetables until tender firm. If steaming in bag deduct approximately 2 minutes from package directions.
3. Transfer veggies to baking sheet lined with foil. Season with salt and pepper to taste and roast for 10 minutes.
4. While vegetables are being cooked prepare a mornay sauce.
5. In a medium sauce pan over medium heat melt margarine and gradually add in flour until a slightly yellow paste forms.
6. Slowly in small amounts add the 1% milk and allow to begin to thicken.
7. Add salt and fresh cracked pepper, onion powder and nutmeg and continue to thicken. The sauce doesn't have to be a heavy thickness but does need to be the consistency of a slightly thinner gravy.
8. Reduce the heat to low and add the mild cheddar until melted and well combined, remove from heat and then add the sharp cheddar until thoroughly combined.
9. Stir in the vegetables until evenly coated with the mornay sauce.
10. Transfer mixture to individual baking dishes or boats.
11. In a small bowl mix together the breadcrumbs, french fried onions, and olive oil.
12. Top the veggie and cheese sauce mixture with the breadcrumb mixture and bake for 10-15 minutes at 350 F until browned and crispy on top.
.JPG)
Following is a link to the original recipe that inspired this!
abc.go.com/shows/the-chew/recipesearch
I hope you enjoy!
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