Braised Vegetable Casserole

• 3 parsnips, peeled and sliced
• 3 carrots, peeled and sliced
• 2 stalks celery, cut up in diagonal pieces
• 2 zucchinis, ends removed and sliced
• 1 red or green pepper, cut up
• 2 onions sliced
• 2 - 3 cloves garlic
• 1 tsp. thyme
• 1/2 tsp. oregano
• to taste salt and pepper
• 1-19 oz can tomatoes
  
  Sauce:-
  
• 1 cup milk
• 2 tbs. flour
• 1/4 tsp nutmeg
• 1 cup grated cheese (gruyere, cheddar, etc.)

In an ovenproof dish, layer the vegetables and the herbs then season with salt and pepper. Coarsely crush the tomatoes and pour over the vegetables. Cover and bake in a 350o oven for 1 hour or until the vegetables are nearly cooked. Check a few times during cooking and add water as necessary.

In a small pot, whip together the milk, flour and nutmeg, and bring to a boil, then lower heat and cook on medium heat until the sauce thickens. Season to taste and add half the cheese, stirring until melted. Pour the cheese sauce over the vegetables, then spread the rest of the cheese on top. Broil a few minutes or until the cheese bubbles. Serve with crusty bread.

Serves 6

Calories 145, protein 9g. carbohydrates 28g. fat 1.5g. fiber 5.5. sodium, 300mg