Country Vegetable Casserole

Topping


• 4 slices white bread
• 1/2 cup (125 mL) grated Parmesan or Asiago
• 1/4 cup (50 mL) chopped chives
• 1 tbsp (15 mL) butter, at room temperature
• generous pinches of salt and pepper


Filling


• 2 leeks
• 1 tbsp (15 mL) butter
• 2 garlic cloves, minced
• 1 head cauliflower
• 1 each green and yellow pepper
• 1 zucchini
• 300-g pkg frozen chopped spinach, defrosted
• 1/2 cup (125 mL) grated Parmesan or Asiago
• 1/4 cup (50 mL) all-purpose flour
• 1 tsp (5 mL) dried sage leaves, crumbled
• 1/2 tsp (2 mL) each salt and pepper
• 1/4 tsp (1 mL) ground nutmeg
• 3 tbsp (45 mL) Dijon
• 1 1/2 cups (375 mL) whipping cream

Preheat oven to 400F (200C). For topping, trim crusts from bread. Place slices on a baking sheet. Toast in centre of preheated oven until lightly golden, 3 to 4 minutes per side. Tear toasted bread into large pieces and place in a food processor. Add 1/2 cup (125 mL) cheese, chives, butter, salt and pepper. Pulse until coarse crumbs form.

Reduce oven temperature to 375F (190C). Slice off and discard dark green tops and roots of leeks. Cut leeks in half lengthwise. Fan out and rinse under water to remove any grit. Thinly slice. Melt butter in a large frying pan over medium heat. Add leeks and garlic. Stir often until leeks begin to soften, 3 to 5 minutes. Set aside in a large bowl.

Meanwhile, cut cauliflower into small bite-size pieces and peppers into similar-size pieces. Slice zucchini in half lengthwise, then slice. Add to leeks. Squeeze excess water from spinach. Add spinach to vegetables. Sprinkle with 1/2 cup (125 mL) Parmesan, flour, sage, 1/2 tsp (2 mL) each salt and pepper, and nutmeg. Toss to evenly mix.

press down to lightly pack. Using a fork, beat Dijon into cream until evenly blended. Evenly pour over vegetables. Sprinkle bread crumbs overtop. Cover pan tightly with foil. 5.Bake in centre of preheated oven, 35 to 40 minutes. Uncover and continue to bake until vegetables are fork-tender and topping is golden, about 15 to 20 more minutes. Let stand 10 to 15 minutes before serving.

Make Ahead Prepare casserole, but don't sprinkle bread-crumb mixture overtop. Store topping in resealable plastic bag. Cover casserole and refrigerate both overnight. When ready to bake, remove casserole from refrigerator and leave at room temperature, 1 hour. Preheat oven to 375F (190C). Evenly sprinkle bread-crumb mixture overtop vegetables. Cover pan tightly with foil and bake 45 to 50 minutes, then remove foil. Continue baking until vegetables are fork-tender and topping is golden, 15 to 20 minutes.