Tuesday Night: Mixed Veggie Gratin

This was an improvisation to use up some of the vegetables left in the fridge while providing a convenient side dish for tonight's steak au poivre.

The vegetables were: zucchini, broccoli, red peppers, celery.
I steamed the broccoli and celery before adding them to the dish; I should have done the same with the zucchini but I stupidly decided that wasn't necessary.
The sauce was: chicken stock, sour cream, thyme, paprika, crushed red pepper, a beaten egg, salt and pepper.
The topping was: breadcrumbs, chopped garlic, chopped parsley, salt and pepper, olive oil.

The flavors were good, but the zucchini wasn't as tender as I would have liked. Adding garlic to the topping is a great touch.