Winter Vegetable Gratin

4 T. butter or margarine
1/2 c. chopped red bell pepper
1/2 c. chopped green bell pepper
1 garlic clove, minced
1/4 c. all-purpose flour
1 c. milk
1/4 t. dried basil
1/4 t. dried oregano
1/2 t. salt
Freshly ground pepper
1 can (14 oz.) diced tomatoes, with their juices
2 c. frozen corn, thawed
1 can (14 oz.) small onions, drained
1 c. grated Cheddar cheese
1/2 c. coarse dry bread crumbs

Preheat oven to 350 degrees. In a medium saucepan over medium heat, melt butter. Add bell peppers and garlic, and saute until tender, above 5 minutes. Add flour and stir until bubbly. Add milk, basil, oregano, salt, and pepper to taste, and stir until thickened, 1 to 2 minutes. Add tomatoes, corn, onions, and half of the cheese. Stir until cheese melts. Pour into a 2-1/2-quart casserole lightly coated with cooking spray or oil. Sprinkle bread crumbs and remaining cheese on top. Bake, uncovered, until bubbly, 40 to 50 minutes.

Serves 6 to 8.

From The Big Book of Potluck, p. 185.