Grandma’s Baked Vegetables

My mother’s efforts to go meatless on Mondays have meant that baked vegetables have been a frequent visitor on our menu rotation. Fall, winter, spring, or summer this dish does not disappoint. My favorite part is the golden brown cheese crust on the top. Typically eaten in our home with a whole wheat baguette, toasted rye, or pumpernickel bread. Quinoa may also be a good option for the gluten intolerant.

I recently made this dish and used Aldi organic vegetables (2 lbs) and sauteed them in a light ginger, garlic, and olive oil base for about 3-5 minutes. This step removes the water and ensures the vegetables are crisp and not watery when baked. Once completed, transfer the vegetables to a baking dish and cover them with bechamel sauce(French white sauce, link here). Finally, grate sharp aged cheddar on top and bake for 25 minutes at 375 degrees Fahrenheit.

The baked vegetable recipe my grandmother and I generally refer to is Vegetable au Gratin.