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Vegetable Gratin – Nutritional Facts
Per Serving (based on 6 servings, based on a 2,000-calorie daily diet)
| Nutrient | Amount (% Daily Value (DV)) |
|---|---|
| Calories | 150 (8%) |
| Total Fat | 9g (12%) |
| Saturated Fat | 2.5g (13%) |
| Trans Fat | 0g |
| Cholesterol | 5mg (2%) |
| Sodium | 140mg (6%) |
| Total Carbohydrate | 15g (5%) |
| Dietary Fiber | 3g (11%) |
| Total Sugars | 5g |
| Added Sugars | 0g (0%) |
| Protein | 4g (8%) |
| Vitamin D | 0mcg (0%) |
| Calcium | 90mg (7%) |
| Iron | 1mg (6%) |
| Potassium | 510mg (11%) |
Vegetable Gratin
Ingredients
- 1 red onion mediums
- 1 garlic cloves
- 3 medium zucchinis
- 2 medium tomatoes
- 2 sweet potatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 3 tbsp olive oil
- 1/2 cup grated mozzarella
Instructions
- Preheat oven to 350° F
- Grease a 12-inch baking dish, set aside
- Peel the sweet potatoes, onion and garlic.
- Slice all the vegetables using a mandoline to ensure an even thickness
- Place the sliced vegetables in the baking dish, in an alternating pattern.
- Make only one layer to make sure it cooks evenly
- In a medium mixing bowl, stir olive oil, herbs, and garlic, season with salt and pepper.
- Drizzle the mixture over the vegetable gratin
- Cover the dish with foil and bake for 30 minutes or until the vegetables are al dente
- If desired, remove the foil, add a handful of grated cheese and bake for another 5-10 minutes until the cheese is melted and grilled
- Insert a toothpick or knife in the center of the vegetable gratin, when it is soft, it is cooked
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