Wheat Berry Veggy Melt (Lacto)
Yield
4 servingsPrep
30 minCook
20 minReady
50Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butternut squash
and cubed |
*
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
yellow summer squash
sliced |
|
| 2 | cups |
wheat berries
cooked |
*
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | cups |
mozzarella cheese, non-fat
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butternut squash
and cubed |
*
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
yellow summer squash
sliced |
|
| 473 | ml |
wheat berries
cooked |
*
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
soy sauce, tamari
|
|
| 473 | ml |
mozzarella cheese, non-fat
|
*
|
Directions
Preheat broiler.
Place the hubbard squash and carrots in a steamer over boiling water.
Cover and steam 10 minutes.
Add yellow squash and steam 5 minutes more (or until all are tender).
In 2qt casserole, toss vegies, berries, scallion, and soy.
Sprinkle with cheese and broil 5 minutes or until cheese is melted and browned.
Note* Jack cheese can be used instead of mozarella
