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Vegetable Gratin

Source of Recipe

Great Healthy Food - Diabetes - by Azmina Govindji

VEGETABLE GRATIN
Exchanges
WW Points
Yield: 4 servings


- 3 medium carrots, peeled and sliced
- 1 medium cauliflower, trimmed and divided into florets
- 1/2 head of broccoli, trimmed and divided into florets
- 3/4 cup frozen small peas
- 1/3 cup package instant cheese sauce mix (or 3 tablespoons prepared cheese sauce)
- 1 teaspoon Dijon mustard
- Salt and coarsely ground pepper
- 2 tablespoons finely grated Cheddar cheese
- 2 ripe tomatoes, sliced lengthwise

Cook the carrots in a little boiling water for about 3 minutes.

Add the cauliflower, broccoli and peas, cover and cook until the vegetables are just tender. Drain and put the vegetables in a large, lightly greased flameproof dish, cover and keep warm.

Make up the cheese sauce as directed on the package. Stir in the mustard and the seasoning. Preheat the boiler to medium.

Pour the sauce over the vegetables and mix gently. Top with the grated cheese and tomato slices.

Broil under medium heat for 5 minutes. Serve immediately.

Per Serving (1/4 of recipe): Calories: 137, Protein: 7 g, Fat: 4 g, Carbohydrate: 20 g, Fiber: 5 g, Cholesterol: 8 mg, Sodium: 491 mg ++++ Exchanges: 3 Vegetable, 1 Fat ++++ WWP: 2