This one-pan recipe has lots of colours, is incredibly delicious, and is quick to make. It ticks all the boxes. A gratin is a dish that originated in France. It’s often made with vegetables, is topped with cheese and sometimes breadcrumbs. This recipe uses different types of vegetables common in the south of France and a special herb combination called herbs de Provence. If you are missing some of these herbs, it is easy to replace them with what you have at home. Give this delicious Vegetable au Gratin a try!
Yield: 4 – 5 servings
Preparation Time: About 15 minutes
Cooking time: About 25 – 30 minutes
INGREDIENT LIST
- 1 small onion, sliced into 1 cm wide rounds
- 1 Japanese eggplant, sliced on an angle into 1 cm wide rounds (can also use a small regular eggplant)
- 1 medium-sized zucchini, sliced on an angle into 1 cm wide rounds
- 2 tomatoes, sliced into 1 cm wide rounds
- good pinch sea salt and freshly ground black pepper
- 1 – 2 cloves garlic, minced
- 1 ½ tsp (7mL) herbs de Provence, or 2 Tbsp (30mL) chopped fresh herbs, such as basil and oregano
- 3 Tbsp (45mL) extra virgin olive oil
- 3/4 cup (175mL) grated mozzarella cheese
- 1/4 cup (50mL) grated Parmesan cheese
EQUIPMENT LIST
- oven-proof dish, about 20 x 25 cm (8 x 10”) – with flat bottom and low sides
- cutting board
- small sharp knife
- box grater
- micro-plane or garlic press
- measuring spoons
METHOD
- Wash and dry all vegetables.
- Preheat the oven to 175 C (350 F).
- Grease the baking dish with 1 Tbsp. (15mL) of olive oil.
- Cut the onions, eggplant, zucchini and tomatoes into thin, equal width slices, about 1 cm thick.
- Peel, then grate the garlic with a micro-plane or press the garlic cloves through a garlic press. Put aside for now.
- Grate the mozzarella and the Parmesan cheese. Put aside for now.
- Place the vegetables alternately in the prepared dish, overlapping the slices.
- Sprinkle evenly with the sea salt, pepper, garlic and herbs de Provence (or fresh herbs).
- Drizzle olive oil evenly over top of the vegetables.
- Sprinkle the mozzarella cheese and Parmesan cheese over top of the vegetable mixture.
- Bake for 25 – 30 minutes or until the cheese is bubbling and lightly browned and the vegetables are soft.
TASTY TIP
- The better quality the ingredients, the better tasting the dish. Look for vegetables that are ripe and brightly coloured. Try using Reggiano Parmesan cheese for a real flavour boost.
- Herbs de Provence is a mixture of herbs commonly used in the south of France. The mixture varies depending on who makes it but it often includes: basil, fennel seed, marjoram, rosemary, sage, summer savoury, thyme and sometimes lavender. It can be purchased in most grocery stores.
- If you have extra veggie gratin, try tossing it with cooked pasta, a little olive oil and an extra sprinkle of Parmesan cheese.
SKILLS
STEP-BY-STEP – VEGETABLES AU GRATIN!
STEP 1
Gather all of your ingredients. Wash and dry the vegetables.
STEP 2
Gather the equipment you will need. Preheat oven to 175C (350 F).
STEP 3
Grease baking dish with a tablespoon of olive oil.
STEP 4
Cut the onions, eggplant, zucchini and tomatoes into thin, equal width slices, about 1 cm thick. Peel, then grate the garlic with a micro-plane. Put aside for now.
STEP 5
Grate the mozzarella and the Parmesan cheese. Put aside for now.
STEP 6
Place the vegetables alternately in the prepared dish, overlapping the slices.
STEP 7
Sprinkle evenly with the sea salt, pepper, grated garlic and herbs de Provence (or fresh herbs). Drizzle olive oil evenly over top of the vegetables.
STEP 8
Sprinkle the mozzarella cheese and Parmesan cheese over top of the vegetable mixture.
STEP 9
Bake for 25 – 30 minutes or until the cheese is bubbling and lightly browned and the vegetables are soft when poked with a fork.
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