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Vegetable Gratin

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Vegetable Gratin
6 to 8 servings Easy
Total: Active:
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Ingredients (12)

  • 3 roma tomatoes
  • 4 or 5 potatoes
  • 2 bell peppers
  • 3 medium zucchini
  • 2 or 3 eggplant
  • 1 cup chopped onions
  • 2 garlic cloves, finely grated
  • 1 tsp of chopped thyme/oregano
  • 1/2 cup olive oil plus more for drizzling
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup dried breadcrumbs
  • salt, pepper

A vegetable gratin is a delicious, vegetarian dish, that is easy to make.

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  1. 1Preheat oven to 350 degrees.
    Slice vegetables with a mandoline as close in size as possible and toss with olive oil and a lite sprinkling of sea salt.
    Combine parmesan, bread crumbs, garlic and thyme in a small bowl.
  2. 2Arrange a layer of overlapping slices of 1/3 of the potatoes on the bottom of gratin dish. Sprinkle 2-3 tbs of the breadcrumb mixture over the top. Add a row of tomatoes, eggplant, pepper, zucchini until you the pan is filled adding a layer of breadcrumbs on top of each layer. (I garnish the top layer with overlapping slices of zucchini and tomatoes).
    Sprinkle the top with any of the remaining breadcrumb/cheese mixture and a light sprinkling of salt.
  3. 3Bake for 45 minutes until the vegetables are completely tender when pierced with a knife. Remove from the oven and allow to rest for 10 minutes. Server with a light drizzle of Olive Oil.
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