Vegetable Gratin

• 1 slice whole grain bread
• 14 cup slivered almonds
• nonstick cooking spray
• 4 medium carrots, peeled and cut crosswise into 1-inch thick pieces
• 3 cups broccoli florets
• 3 cups cauliflower florets
• 34 cup chopped sweet onion (such as Vidalia or Walla Walla)
• 2 garlic cloves, minced
• 1 14 cups nonfat milk
• 3 tablespoons all-purpose flour
• 2 tablespoons dry white wine or 2 tablespoons nonfat milk

1. Place bread in a blender or small food processor; cover and blend or process to make coarse crumbs.
2. In a small bowl, combine bread crumbs and almonds; coat with nonstick cooking spray.
3. Toss mixture; coat again with nonstick cooking spray.
4. Coat an unheated large nonstick skillet over medium heat for 2 minutes; add crumb mixture.
5. Cook about 5 minutes or until nuts are toasted, stirring frequently.
6. In a dutch oven, cook carrots, uncovered, in a large amount boiling water 3 minutes.
7. Add broccoli and cauliflower; cook 3-5 minutes more or just until vegetables are tender.
8. Drain well; set aside.
9. Coat the large nonstick skillet with nonstick cooking spray again; preheat over medium heat.
10. Add onion; cook about 5 minutes or until tender, stirring occasionally.
11. Stir in garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
12. In a small bowl, whisk together milk and flour until smooth.
13. Add to onion mixture.
14. Cook and stir until thickened and bubbly.
15. Stir in wine and vegetables; heat through.
16. Place vegetables in serving dish; sprinkle with toasted crumb mixture.

bread, almonds, nonstick cooking spray, carrots, broccoli florets, cauliflower florets, sweet onion, garlic, nonfat milk, allpurpose, white wine

Taken from www.food.com/recipe/vegetable-gratin-386379 (may not work)