-
1/2-cup butter
-
1 small onion, finely
chopped
-
2 leeks, thinly sliced
-
1 garlic clove, minced
-
1/2 cup celery root,
finely diced
-
1/2 head cauliflower, cut
up into bite size pieces
-
1/2 bunch broccoli, cut
up into bite size pieces
-
1 small zucchini, diced
-
1 yellow squash, diced
-
1 Japanese eggplant,
diced
-
1 red bell pepper, seeded
and diced 1 cup mushrooms, cup up
-
1-teaspoon salt
-
1/2-teaspoon pepper
-
2 teaspoons
Worcestershire sauce 2 teaspoons basil
-
1-teaspoon oregano
-
1 cup Gruyere cheese,
grated
|
|
Sauté
all ingredients, except cheese, together until the vegetables are al dente.
Place in a buttered casserole dish and top with grated Gruyere cheese. Place
in a 350-degree oven until the cheese is bubbly.
Serves
6 meat eaters or 4 vegetarians |