Description
Indulge in the vibrant flavors of this Garden-to-Table Veggie Gratin, a delightful dish that showcases seasonal vegetables layered in a creamy, cheesy sauce. Perfect for family gatherings or cozy dinners, this gratin is sure to impress even the pickiest eaters. With its beautiful presentation and rich taste, every bite is a celebration of fresh produce and comfort food.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 1 medium eggplant, thinly sliced
- 2 bell peppers (red and yellow), thinly sliced
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tsp fresh thyme, chopped
- 2 tsp fresh basil, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute).
- In a greased baking dish, layer the zucchini, eggplant, bell peppers, and spinach evenly.
- Whisk together heavy cream with salt, pepper, thyme, and basil; pour over the layered vegetables ensuring all layers are coated.
- Top with mozzarella and Parmesan cheese.
- Bake uncovered for about 35-40 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 275
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg