Summer Vegetable Gratin
Celebrate the vibrant flavors of the season with this irresistible Summer Vegetable Gratin, a stunning medley of zucchini, yellow squash, ripe tomatoes, sweet red bell peppers, and tender eggplant. Layered with aromatic garlic, fresh thyme, and a drizzle of extra-virgin olive oil, this oven-baked dish is crowned with a golden topping of crisp breadcrumbs, Parmesan cheese, and parsley for the perfect crunch. Ideal as a healthy and colorful side dish or a light vegetarian main course when paired with crusty bread, this gratin highlights the natural sweetness of summer produce. With just 25 minutes of prep and simple, wholesome ingredients, it’s an elegant yet easy recipe that’s sure to impress at your next gathering.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 3 medium Tomatoes
- 1 large Red bell pepper
- 1 medium Eggplant
- 4 tablespoons Olive oil
- 2 cloves Garlic
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Breadcrumbs
- 0.5 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini, yellow squash, tomatoes, red bell pepper, and eggplant into 1/4-inch thick rounds.
Mince the garlic and chop the fresh parsley finely.
Brush a baking dish (approximately 9x13 inches) with 1 tablespoon of olive oil to prevent sticking.
Arrange the sliced vegetables upright in alternating layers (e.g., zucchini, yellow squash, tomato, bell pepper, eggplant), filling the dish tightly.
Drizzle the remaining 3 tablespoons of olive oil over the vegetables. Sprinkle the minced garlic, fresh thyme, salt, and black pepper evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
While the vegetables bake, combine the breadcrumbs, grated Parmesan cheese, and chopped parsley in a small bowl.
After 25 minutes, remove the foil from the dish. Sprinkle the breadcrumb mixture evenly over the top of the vegetables.
Return the dish to the oven uncovered and bake for another 15 minutes, or until the breadcrumbs are golden brown and the vegetables are tender.
Remove from the oven and let the gratin sit for 5 minutes before serving.
Serve warm as a side dish or with crusty bread for a light main course.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3293 mg | 143% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 43.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3184 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
