| Ingredients |
|---|
| 1/2 head Cauliflower cut into pieces |
| 1/2 head broccoli cut into pieces |
| 1 bunch Kale or Swiss Chard no stems, chopped |
| 1 Eggplant diced, salted and drained |
| 1-2 carrots diced |
| Diced sweet peppers |
| Corn |
| 1 1/2 C Whole wheat couscous (uncooked) |
| 1/2 Cup Cottage cheese |
| White Sauce: |
| 3 T Butter (melted) |
| 3 T Flour |
| 1 1/2 Cup Milk |
| 1 t Curry Powder |
| 1/2 C Parmesan Cheese |
| 2/3 C sharp cheddar shredded cheese |
| 1/2 C bread crumbs |
| 2 T olive oil |
| Descriptions |
| Dice veggies and mix together with couscous and cottage cheese in a large bowl. Make a white sauce by melting butter in a pan, then whisk in flour and cook on medium low till slightly browned. Add milk while wisking and keep on low heat until thickened. Add the cheeses and curry powder. Mix sauce with vegetables and pour into a dish. Mix Breadcrumbs with olive oil and sprinkle on top. Cover and cook at 350 for 30- 45 minutes or until veggies are tender. Remove cover for the last 10 minutes. |
| Special Notes |
| This is an easy way to use up a mis match of veggies from your fridge and freezer. The vegetables listed here are simply suggestions and can be modified to meet your needs. |
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