Easy Vegetable Soufflé Gratin

A fun change of pace; a simple and delicious way to transform lots of miscellaneous vegetables into a beautiful meal. If you have leftover cooked vegetables on hand, all the quicker and better- just skip the steaming process below.

4 c. vegetables of your choice, small-chopped (approx. same size/type for same cook time)

1 c. fresh bread crumbs

3 Tbsp. butter, divided

1 c. milk

3 Tbsp. finely chopped onion

½ c. grated or shredded Gruyere

2 eggs, separated

Salt and pepper

Preheat oven to 375°. Grease a gratin or baking dish, approx. 8x10.

Steam veggies until just firm tender. Drain.

Meanwhile, skillet-toast the bread crumbs in 2 Tbsp. butter. When browned, stir in milk; warm, and remove from heat. In a separate skillet, saute the onion in 1 Tbsp. butter, until soft and aromatic, about 1-3 minutes.

In a bowl, combine onion, vegetables, and bread crumb mixture. Stir in cheese and egg yolks.

Beat the egg whites until they are stiff and form peaks. Gently fold into the veggie mixture and then scoop into the prepared baking dish.

Bake until nicely browned and puffy, about 20 minutes. Serve right away.

Recipe created or adapted by Liz Talley, Urban Graze

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