Healthy Recipe #1 Vegetable Casserole

This recipe is one designed to use seasonal vegetables and please the "non-vegetable" lovers in your home. this recipe may be used as a "main course," side dish, or appetizer

Ingredients:

1lb of vegetables i.e. zucchini, green beans, asparagus, tomatoes or a combination of more than one. Cut up or slice. If you are trying to get children to eat this dish you may want the veggies to be in small pieces.

1 medium onion sliced

1 cup of shredded cheese--for a a healthier version, I suggest getting a low-fat variety. I like Swiss or cheddar, but almost any cheese will work.

1 cup of cooked rice, I like the health benefits of brown rice.

3 eggs beaten

1/4 cup of bread crumbs

Aprox. 2 tsp of olive oil

1/2 tsp salt

1/4 tsp of ground pepper

other favorite herbs or spices to taste such as rosemary, basil, oregano even curry

Blanch the vegetables and onion, or cook to about 1/2 done

Mix all the other ingredients except bread crumbs. Place in a casserole dish that has been sprayed with a non stick spray. You can vary the size of the casserole depending on how "thick" you want your pieces i.e. for an appetizer, you may want a larger casserole. Place "mixture" in casserole. Top with bread crumbs and drizzle olive oil on the top. Cook in 375 degree oven until top is brown and the casserole is bubbly. Anywhere from 20--40 minutes depending on the "thickness" of the casserole you chose. Start checking at about 20 minutes then check periodically until done.

This recipe is more about a "process" to cook vegetables to get picky eaters to eat veggies.