Vegetable Upside-Down Casserole
- 3 to 4 C. chopped vegetables of your choice
- 2 Tbs. olive oil
- 1 C. whole-wheat pastry flour
- 1/2 C. wheat germ
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 C. low-fat yogurt
- 3/4 C. low-fat milk
- 1 Tbs. vegetable oil
- 1/2 C. grated cheese
Saute vegetables in olive oil until tender and set aside. Preheat oven to 375 degrees. Grease a shallow 2-quart casserole or a 9 by 13 inch baking pan.
Combine flour, wheat germ, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center and add yogurt, milk, and vegetable oil. Stir together.
Pour vegetables into pan and sprinkle with cheese. Pour in batter over vegetables. Bake for 30 to 35 minutes or until top is golden. Let stand for about 10 minutes, then serve.