Roasted Vegetable & Barley Gratin
From Julie Van Rosendaal
This dish makes great use of leftover roasted vegetables, or you could start by roasting them: dice squash, sweet potatoes, cauliflower, Brussels sprouts or any other roastable vegetable into similarly-sized pieces, toss with oil and roast at 425˚F for 20-30 minutes, or until just tender.
- 2 c. roasted vegetables, such as winter squash, sweet potato, cauliflower, Brussels sprouts
- 1-1 1/2 c. cooked pearl or pot barley
- 2 large eggs
- 1/2 c. half & half
- salt and pepper, to taste
- 1 c. grated aged gouda, cheddar, gruyère (or any cheese ends)
Preheat the oven to 350˚F. Spread the roasted vegetables in a shallow baking dish and top with the barley. In a medium bowl, whisk together the eggs, half & half and the salt and pepper. Stir in about 3/4 of the cheese and pour over the vegetables and barley. Sprinkle with remaining cheese and bake for 30 minutes, or until set and golden.