Feta and veggies a winning dish

This recipe won Helen Wolt of Colorado Springs, Colo., $1,000 in the main dish category of the Kretschmer Wheat Germ "Healthy Eating Made Easy and Delicious" recipe contest.

Feta and Roasted Vegetable Gratin

• 11/2 cups sliced unpeeled zucchini
• 1 cup sliced mushrooms
• 1/2 cup coarsely chopped onion
• 1/2 cup chopped red bell pepper
• 2 tablespoons balsamic vinegar
• 13/4 cups water
• 1/3 cup (1-ounce) sun-dried tomatoes, snipped into small pieces
• 1/2 teaspoon salt
• 3/4 cup uncooked couscous
• 1/2 cup wheat germ, divided
• 1 cup (4 ounces) crumbled feta cheese, divided
• 3 egg whites, lightly beaten
• 1 teaspoon dried basil or Italian seasoning blend

Heat oven to 425 degrees. Spray a rimmed baking sheet and 9-inch pie plate or quiche dish with cooking spray.

In a large bowl, combine zucchini, mushrooms, onion and pepper; sprinkle with vinegar and mix well. Arrange in single layer on baking sheet. Bake 12 to 15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven; cool in pan on wire rack for 5 minutes.

Reduce oven temperature to 350 degrees.

In medium saucepan, bring water to a boil. Add dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat, cover and let stand 5 minutes.

Stir in 1/4 cup wheat germ; mix well. Spoon mixture onto bottom and sides of pie plate.

Sprinkle with 1/2 cup feta cheese; top with roasted vegetables. Pour egg whites over vegetables.

In small bowl, combine remaining wheat germ, cheese and basil. Sprinkle over vegetables.

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve. Serves 6.

Nutritional information per serving: 190 calories, 50 calories from fat, 5 g fat, 3 g saturated fat, 15 mg cholesterol, 540 mg sodium, 29 g carbohydrates, 4 g dietary fiber, 12 g protein.