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Herb Roasted Asparagus and Bean Gratin

Here is a colourful side dish for your fall entertaining menu. Mix yellow and green beans and asparagus spears with minced garlic, lemon zest and dried Italian herbs. Roast until tender but crisp. Top with a gratin mixture, and broil until cheese is melted and bubbly. Delectable.

Preparation Time: 10 minutes
Cook Time: 17 minutes
Freezing: not recommended
Serving: 6 servings

Ingredients:

•    45mL (3 tbsp) olive oil, divided
•    2 cloves garlic, minced
•    2mL (½ tsp) lemon zest
•    2mL (½ tsp) dried Italian herbs
•   Salt and pepper to taste
•    1 bag Europe’s Best® Yellow and Green Beans, frozen
•    1 bag Europe’s Best Asparagus Spears, cut into 1” (2.5cm) pieces
•    250mL (1 cup) coarse fresh bread crumbs
•    125mL (½ cup) shredded mozzarella cheese
•    250mL (1 cup) shredded Swiss cheese
•    15mL (1 tbsp) olive oil

Preparation:

1.  Preheat oven to 425ºF (220ºC).
2.  Line a baking sheet with parchment paper.
3.  Combine 2 tbsp (30mL) olive oil and next 5 ingredients.
4.  Spread beans and asparagus evenly on prepared pan.
5.  Toss with olive oil mixture.
6.  Roast for 15 minutes, turning vegetables halfway through.
7.  Meanwhile combine breadcrumbs, cheeses and remaining olive oil.
8.  Remove vegetables from oven and set broiler to high.
9.  Place vegetables in oven proof gratin dish and sprinkle with cheese mixture.
10.  Broil until cheese melts and bubbles, about 1 - 2 minutes.
11.  Serve immediately.

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