Broccoli & Cauliflower Gratin

Makes eight servings

        Nonstick cooking spray
2½  pounds broccoli and cauliflower florets (a mix of the two,
       amounts needn’t be equal)
1     garlic clove, finely chopped
½    medium onion, finely chopped
1     teaspoon extra virgin olive oil
½    teaspoon kosher salt, divided
¾    teaspoon freshly ground black pepper, divided
2     cups shredded Cheddar, divided
¾    cup panko breadcrumbs, divided
¼    cup grated Parmesan

Nutritional information per serving:
Calories 190 (49% from fat) • carb. 13g • pro. 12g • fat 11g • sat. fat 6g • chol. 30mg • sod. 280mg • calc. 284mg • fiber 2g

1. Lightly coat a 9-inch square baking pan with nonstick cooking spray.
2. In a large stockpot, bring salted water to a boil. Add broccoli and
cauliflower and cook 2 to 3 minutes, until bright and just tender.
Immediately put vegetables into a large bowl of ice water. Drain and
reserve in a large mixing bowl.
3. Toss the garlic and onion with the olive oil and a pinch each of the salt
and pepper in the prepared pan. Set the Toaster Oven Broiler to 400°F
on the Bake setting with the rack in the lower position. Roast for 8 to 10
minutes, or until the garlic and onion are softened and fragrant, but not
brown.
4. Add the roasted garlic and onion to the bowl with the blanched
vegetables. Add the remaining salt and pepper, half of the Cheddar and
half of the breadcrumbs. Toss to fully combine.
5. Transfer mixture to the pan (the same one that was used for the garlic
and onion) and top with the remaining cheddar, parmesan and
breadcrumbs.
6. Put the filled pan on the rack and bake (still at 400°F) for 20 minutes,
until vegetables are tender and cheeses are browned. Serve
immediately.