Back to Healthy -- "Leftover" Casserole

I call this Leftover Casserole, because it's made out of all my need-to-be-used-up vegetables.

2 Garlic Cloves
2 Leeks
Orange Bell Pepper
Red Bell Pepper
Bunch Asparagus
Brocollette
2 Eggs
1 Tbsp Olive Oil
1 Tbsp Whole Wheat Flour
1/4 cup Bread Crumbs
2 Tbsp Parmesan Cheese
2 oz Mozzarrella Cheese

Preheat oven to 400 F. Spray small casserole dish with cooking spray.

Chop all vegetables and mix well in mixing bowl with Olive Oil. Beat two eggs, add to bowl and toss well to coat. Sprinkle flower over bowl and toss to coat.

Transfer vegetables to casserole pan. Top with bread crumbs and cheeses. Bake at 400 F for about 30-45 minutes, until vegetables are well cooked.

Makes 8 servings.

Nutritional Facts:

Calories		134.7
Total Fat		5.3 g
	Saturated Fat	1.8 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	2.3 g
Cholesterol		66.7 mg
Sodium		215.9 mg
Potassium		376.1 mg
Total Carbohydrate		15.6 g
	Dietary Fiber	3.1 g
	Sugars	2.2 g
Protein		7.8 g

Vitamin A	40.6 %
Vitamin B-12	3.7 %
Vitamin B-6	9.8 %
Vitamin C	164.2 %
Vitamin D	1.9 %
Vitamin E	9.5 %
Calcium	11.9 %
Copper	7.4 %
Folate	27.1 %
Iron	10.5 %
Magnesium	6.8 %
Manganese	18.6 %
Niacin	6.4 %
Pantothenic Acid	4.6 %
Phosphorus	13.1 %
Riboflavin	13.2 %
Selenium	13.8 %
Thiamin	12.0 %
Zinc	5.6 %