Vegetable Upside-Down Casserole

We woke up today to snow.  Yup, snow in May!  Usually we spend Sunday mornings at church and then at the pool, but today?  No, today we stayed in.  We played games, we napped (well baby and I napped!), played cribbage.. it was perfect.  So this meal should have been an awesome way to end the day.  It was okay but it definitely wasn't delicious.  I may try it again and add some more flavour but the kids liked it the way it was.  To each their own, I guess?  I served the casserole (originally from the Vegetarian Family Cookbook) with some leftover roasted potatoes and a 6 bean salad. 

Vegetable Upside-Down Casserole

6 cups of chopped vegetables I used zucchini, red and yellow pepper, red onion, butternut squash, carrots, garlic and broccoli

 2 tbsp olive oil

1 cup whole wheat pastry flour

1/4 cup wheat germ

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cup plain yogurt

3/4 cup milk

1 tbsp vegetable oil

1/2 cup shredded cheddar cheese

*Saute vegetables in olive oil until slightly tender

*In a large bowl, combine flour, wheat germ, baking soda, powder, and salt

*Make a well in the center and add milk, yogurt, and oil.  Mix well.

*Pour vegetables into a large 9x13 casserole dish

*Top with shredded cheese, and then batter.  Spread evenly with a spatula.

*Bake at 375 for 35-40 minutes.  Let sit for 10 minutes before serving.