Vegetables au gratin is a healthy and delicious way to enjoy your veggies!

The gratin adds a nice crispy outside and a creamy inside to any vegetable.

The vegetables can be either roasted or boiled before adding to the gratin mixture.

This recipe is perfect for a healthy side dish or a full meal.

Ingredients:

1 cup vegetable broth 2 tablespoons olive oil, divided 1 yellow onion, chopped 3 cloves garlic, minced 1 large leek, white and light green parts only, thinly sliced 8 ounces button mushrooms, sliced Kosher salt and freshly ground black pepper, to taste 2 tablespoons all-purpose flour 2 cups whole milk 6 ounces Gruyère cheese, shredded (about 1 1/2 cups) 1/4 teaspoon cayenne pepper 3 cups cooked vegetables of your choice (I used broccoli, cauliflower and carrots) 1/2 cup panko bread crumbs

Instructions:

Preheat oven to 400 degrees F.

Lightly grease a 9×13 baking dish with 1 tablespoon olive oil. In a large skillet over medium heat, add the onion, garlic and leek. Sauté until softened, about 3-4 minutes. Add the mushrooms and continue cooking until tender and browned, about 5-7 minutes more. Season with salt and pepper, to taste. Set aside. In a small bowl, whisk together the vegetable broth and flour until smooth; set aside.

Bring the milk to a simmer in a medium saucepan over medium heat. Slowly add the flour mixture and continue whisking until slightly thickened and bubbly. Add the Gruyère cheese and cayenne pepper, whisking until melted and smooth.

Pour the mixture over the cooked vegetables and onion mixture. Stir until well combined. Pour into the prepared baking dish. Top with panko bread crumbs. Bake for 20-25 minutes or until bubbly and golden brown on top. Serve immediately

This recipes makes the perfect side dish for any meal!

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• ½ red onion, diced
• ½ cup corn
• ½ red bell pepper, diced
• ¼ cup chopped cilantro
• 1 tsp. ground cumin
• ½ tsp. chili powder
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine quinoa, vegetable broth, black beans, red onion, corn, red bell pepper, cilantro, cumin and chili powder; season with salt and black pepper, to taste.3. Transfer mixture to a baking dish.4. Bake for 20-25 minutes, or until quinoa is cooked through.5. Serve immediately.

Vegetables au gratin is the perfect dish to bring to your next potluck!

What You'll Need

• 1 lb. of sliced vegetables (some favorites are: broccoli, cauliflower, carrots, celery, onions)

• 1 cup of shredded cheese (your favorite variety)

• 1/2 cup of milk

• 2 tablespoons of butter

• 1/4 teaspoon of salt

• 1/4 teaspoon of black pepper Sauce:

• 3 tablespoons of flour
• 1-1/2 cups of milk
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of butter
• 2 tablespoons of grated Parmesan cheese or shredded mozzarella cheese

Instructions:

Preheat oven to 400 degrees F. Grease a 9x13 inch baking dish with butter. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once melted, add the flour and stir until smooth. Gradually whisk in the milk and continue to stir until mixture thickens and comes to a boil. Remove from heat and season with salt and pepper.

In a large bowl, combine the sliced vegetables, shredded cheese, and milk mixture. Pour into the prepared baking dish and bake for 20 minutes. Sprinkle with Parmesan or mozzarella cheese and bake for an additional 5 minutes or until cheese is melted and bubbly. Serve hot.

Vegetables au gratin is a great way to use up any leftover vegetables in your fridge!

1. Preheat your oven to 350 degrees F.

2. Spread a layer of sliced vegetables in an au gratin dish or baking dish.

3. Top with a layer of shredded cheese.

4. Repeat the layers until all the ingredients are used up.

5. Pour cream (or milk) over the top, and bake for about 20 minutes or until the cheese is melted and bubbly. Serve hot!

Vegetables au gratin is a must-have recipe for any Thanksgiving feast!

This dish is easy to put together and can be made ahead of time, so it's perfect for a busy Thanksgiving Day. Plus, everyone loves it!

Ingredients: 4 cups (1 quart) vegetables, such as broccoli, cauliflower, carrots, or Brussels sprouts ¼ cup (60 ml) olive oil 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon salt freshly ground black pepper to taste 2 cups (480 ml) shredded cheese, such as cheddar, Swiss, Gouda, or Parmesan 1 cup (240 ml) thinly sliced shallots or red onions 1 cup (240 ml) dried bread crumbs 2 tablespoons (30 ml) chopped fresh parsley leaves 3 tablespoons (45 ml) unsalted butter melted

Instructions:

Preheat oven to 400°F (200°C). Lightly grease a 13-inch (33 cm) pie plate with non-stick cooking spray. In a large bowl, combine vegetables with olive oil, garlic powder, onion powder, salt and pepper. Mix well. Pour mixture into the prepared pie plate. Sprinkle with cheese and shallots. In a small bowl, mix bread crumbs with parsley. Sprinkle over the top of the vegetable mixture. Pour butter over bread crumbs. Bake for 25 minutes or until the cheese is melted and bubbly and the bread crumbs are golden brown. Serve immediately.