Vegetable Gratin

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Photo by Dedra Wolff licensed under CC BY 2.0

Vegetable Gratin – Nutritional Facts

Per Serving (based on 6 servings, based on a 2,000-calorie daily diet)

NutrientAmount (% Daily Value (DV))
Calories150 (8%)
Total Fat9g (12%)
Saturated Fat2.5g (13%)
Trans Fat0g
Cholesterol5mg (2%)
Sodium140mg (6%)
Total Carbohydrate15g (5%)
Dietary Fiber3g (11%)
Total Sugars5g
Added Sugars0g (0%)
Protein4g (8%)
Vitamin D0mcg (0%)
Calcium90mg (7%)
Iron1mg (6%)
Potassium510mg (11%)

Vegetable Gratin

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Prep Time 15 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine French
Servings 4 people

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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