Baked Vegetable Gratin

Ingredients

• 2 medium zucchinis, sliced (400g) 2 medium zucchinis, sliced (400g)
• 2 red bell peppers, sliced (300g) 2 red bell peppers, sliced (300g)
• 1 large eggplant, sliced (400g) 1 large eggplant, sliced (400g)
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 cup grated Parmesan cheese (100g) 1 cup grated Parmesan cheese (100g)
• 1 cup breadcrumbs (100g) 1 cup breadcrumbs (100g)
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh basil leaves, chopped 1 tablespoon fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large baking sheet, spread the sliced zucchinis, bell peppers, eggplant, onion, and minced garlic.
3. 3.
   Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
4. 4.
   Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
5. 5.
   In a small bowl, mix together the grated Parmesan cheese, breadcrumbs, thyme leaves, and basil.
6. 6.
   Grease a baking dish and layer the roasted vegetables in it. Sprinkle the cheese and breadcrumb mixture evenly over the vegetables.
7. 7.
   Bake the gratin in the oven for 15-20 minutes, or until the cheese is melted and golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Eggplant — To remove any bitterness, sprinkle salt over the sliced eggplant and let it sit for 15 minutes. Rinse and pat dry before roasting.
• Parmesan cheese — For the best flavor, use freshly grated Parmesan cheese instead of pre-packaged grated cheese.

Tips & Tricks

• For a more indulgent version, drizzle a little cream over the vegetables before adding the cheese and breadcrumb topping.
• Experiment with different herbs and spices to customize the flavor profile of the gratin.
• Serve the gratin as a main dish with a side of crusty bread or as a side dish alongside roasted meats or grilled fish.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Feel free to add other vegetables such as mushrooms or cherry tomatoes to the gratin for added variety.

Serving advice

Serve the Baked Vegetable Gratin hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and freshness.

Presentation advice

Present the gratin in the baking dish, allowing the golden crust and vibrant colors of the roasted vegetables to shine. Pair it with a simple white or colorful ceramic serving spoon for a rustic and inviting presentation.