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Easy Provencal Vegetable Gratin
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5 from 3 votes

Easy Provencal Vegetable Gratin

Author Adapted from The Vegetarian Society’s New Vegetarian Cookbook


  • 6 tablespoons olive oil
  • 1 eggplant cut in roughly one inch cubes
  • 2 onions thinly sliced (I like to use red onions when I can)
  • 1 cup sliced mushrooms optional
  • 2 garlic cloves
  • 3 medium zucchini
  • 2 to 3 medium tomatoes
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper
  • For the topping
  • ½ cup fresh white breadcrumbs crushed Ritz crackers or potato chips (or a combination thereof)
  • ¼ cup grated cheese of your choice
  • 1 teaspoon dried parsley or chives
  • 1 tablespoon olive oil


  • 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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