1 bag (16 oz) frozen cauliflower florets 

2 C. (1/2 of 14 oz bag) frozen cut italian green beans, cut green beans, or sugar snap peas 

2 C. cherry tomatoes, rinsed and stemmed 

1/2 C. dried whole grain bread crumbs 

1/3 C. grated pecorino romano cheese 

1 T. extra virgin olive oil 

1 clove garlic, grated or crushed 

 

Preheat oven to 400ºF. Coat 13″ x 5 x 9″ baking dish with olive oil spray. In large saucepan, bring 1 C. water to a boil. Add cauliflower and beans, cover, and cook 3 minutes, then drain. Distribute cauliflower, beans, and tomatoes evenly in prepared dish. In small bowl, combine bread crumbs, cheese, oil, and garlic. Stir with fork until blended. Sprinkle mixture evenly over vegetables. Bake until crumbs are golden brown, about 20 minutes

 

Yield: 8 servings

Calories: 90

Fat: 4g

Fiber: 4g