Spring Vegetable Gratin

For variety, switch vegetable combinations depending on the season. Try chopped eggplant and zucchini in summer, for instance, and quartered Brussels sprouts and cubed butternut squash in the fall.


12 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 29 %
Fat 6.4 g
Satfat 3.5 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 12 g
Carbohydrate 22.5 g
Fiber 2.9 g
Cholesterol 20 mg
Iron 1.9 mg
Sodium 375 mg
Calcium 286 mg


1 (6-ounce) package original recipe long-grain and wild rice (such as Uncle Ben's)
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups 1% low-fat milk
1 cup (4 ounces) shredded fontina cheese, divided
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/3 cups (2-inch) slices asparagus (about 3/4 pound)
2 cups frozen green peas, thawed
1 1/2 cups thinly sliced green onions
Cooking spray


1. Cook the rice according to package directions, omitting salt, fat, and seasoning packet.

2. Preheat oven to 400°.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Add 3/4 cup fontina, 3/4 cup Parmesan, thyme, salt, and pepper; stir until cheese melts. Stir in rice, asparagus, peas, and onions. Spoon rice mixture into a 13 x 9–inch baking dish coated with cooking spray. Sprinkle evenly with 1/4 cup fontina and 1/4 cup Parmesan. Bake at 400° for 18 minutes or until bubbly.