Feta and Roasted Vegetable Gratin

1 medium zucchini, unpeeled and sliced
1 c. sliced mushrooms
½ c. coarsely chopped onion
½ c. chopped red bell pepper
2 TBS. balsamic vinegar
1 ¾ c. water
1/3 c. dried tomatoes (not packed in oil), snipped into small pieces
½ t. salt
¾ c. uncooked couscous
½ c. toasted wheat germ, divided
4 oz. crumbled feta cheese, divided
3 egg whites, lightly beaten
1 t. dried basil or Italian seasoning blend

Preheat oven to 425. Spray rimmed baking sheet and 9” pie plate with cooking spray. In large bowl, combine zucchini, mushrooms, onion and pepper; sprinkle with vinegar and mix well. Arrange in single layer on baking sheet and bake 12-15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven and cool for 5 minutes. Reduce oven temperature to 350. While vegetables are cooking, bring water to boil in a medium saucepan. Add dried tomatoes and salt and simmer for 5 minutes, stirring occasionally. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Stir in ¼ cup wheat germ and mix well. Spoon the mixture into pie plate and pat in onto the bottom and sides of the dish. Sprinkle with ½ cup cheese; top with roasted vegetables and egg whites. In small bowl, combine remaining wheat germ, cheese and basil. Sprinkle evenly over vegetables. Bake 20-25 minutes or until golden brown.

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