Recipe: Very Veggie Crumble (with a broiled cheese and breadcrumb topping)

VERY VEGGIE CRUMBLE

1 (16 ounce) package frozen Birds Eye Baby Bean and Carrot Blend
1 red bell pepper, cut in 1/4-inch strips
4 Tablespoons butter
4 ounces Gruyere cheese, cubed
1/2 cup Italian-seasoned dry bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme

Heat broiler to high.

In large saucepot, bring 4 quarts salted water to a boil. Add bean blend and red pepper; reduce heat to medium and cook 5 minutes. Drain. Transfer vegetables to 7-cup casserole dish.

Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme; pulse 30 seconds, or until crumbly. Sprinkle bread crumb topping over baby bean-pepper mixture.

Broil 5 minutes, or until topping is brown and cheese is bubbly.

Makes 6 servings
Source: First for Women magazine, 2003