Easy Provencal Vegetable Gratin
Servings 4
This easily adaptable recipe for Provençal Vegetable Gratin makes a delicious vegetarian main course or side dish. For a vegan version, use vegan cheese.
Ingredients
- 6 tablespoons olive oil
- 1 aubergine, cut in roughly one inch cubes Aubergine is also known as eggplant.
- 1 cup sliced mushrooms, optional
- 2 onions, peeled and thinly sliced I use red onions if they are available.
- 2 garlic cloves
- 3 medium courgettes Courgettes are also known as zucchini.
- 2 to 3 medium tomatoes
- 1 teaspoon dried oregano
- salt and freshly ground black pepper
- For the topping
- ½ cup fresh white breadcrumbs Use vegan or gluten free bread if required. You can also use crushed Ritz crackers or potato chips (or a combination thereof) but this will not necessarily be gluten-free or suitable for vegetarians.
- ¼ cup grated vegetarian or vegan cheese of your choice
- 1 teaspoon dried parsley or chives
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini and the tomatoes thinly and set aside.
- Heat the 6 tablespoons of olive oil in a large frying pan over medium heat.
- Fry the cubed eggplant, onions and mushrooms (if using) until nearly golden.
- Grate in the garlic and add the oregano, a pinch of salt and a generous grinding of pepper to taste. Cook for a minute or so more.
- Spread over the bottom of a 9 x 13 inch (22 x 33 cm) baking dish.
- Place a layer of zucchini on top of the hot vegetables, overlapping the slices a bit like fish scales. Follow with a layer of sliced tomatoes.
- Top with another layer of zucchini slices.
- Cover with a lid or aluminum foil and cook for 30 minutes.
- Meanwhile, mix together the breadcrumbs, cheese and parsley or chives.
- When the vegetable have cooked for 30 minutes, remove the cover and sprinkle the vegetables evenly with the topping mixture.
- Drizzle with 1 tablespoon olive oil.
- Return to the oven for a further 10 minutes, or until the topping is crisp and golden.
- Serve warm.
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