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Stewed Vegetable Gratin

Stewed Vegetable Gratin
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Serves 6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
  2. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
  3. Add the tomatoes and their liquid, ½ cup water, salt, and pepper. Bring to a boil. Add the chard and simmer, stirring, just until wilted, 1 to 2 minutes.
  4. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or a shallow 2-quart casserole.
  5. Cut the baguette in half crosswise, then lengthwise, into ¼-inch-thick slices. Brush one side of each slice with the remaining oil.
  6. Arrange the slices, oiled-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake until bread is golden brown, 15 to 20 minutes.
By March, 2007

Nutritional Information

  • Per Serving
  • Calories 334
  • Fat 13g
  • Sat Fat 4g
  • Cholesterol 14mg
  • Sodium 1293mg
  • Protein 17g
  • Carbohydrate 37g
  • Fiber 6g
What does this mean? See Nutrition 101 .

Quick Tip

Parmesan Cheese
For maximum freshness and a bolder flavor, buy hard cheeses, like Parmesan and Romano, in wedges and grate as needed.

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