Egg and Vegetable Casserole

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Here is a savory and satisfying dish, and it's especially easy if you
have leftover vegetables.

Egg and Vegetable Casserole

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
2-3 cups (500-750 ml) chopped cooked vegetables such
as carrots, broccoli, cauliflower, green beans, peas,
summer or winter squash, or asparagus
2 Tbs (30 ml) chopped fresh parsley, basil, or thyme
6 hard-cooked eggs, sliced
1/4 cup (60 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese

Heat the oil in a saucepan over moderate heat and cook the flour for 3
minutes. Add the broth and bring to a boil, stirring frequently.
Season with salt and pepper. Combine with the cooked vegetables and
herbs. Layer 1/3 of the vegetable mixture in a lightly greased baking
dish, top with 1/2 the sliced eggs, and repeat, finishing with a layer
of the vegetable mixture. Sprinkle with bread crumbs and Parmesan
cheese and bake in a preheated 350F (180C) oven until lightly browned,
about 15 minutes. Serves 4 to 6.