Roast Vegetable Gratin

Roast Vegetable Gratin

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Sides


  • olive oil: 3 tbsp
  • onion, sliced: 1
  • eggplant, cut into 1-in cubes: 1 lb
  • medium zucchini, cut into 1-in cubes: 2
  • green pepper, cut into 1-in cubes: 1
  • red pepper, cut into 1-in cubes: 1
  • garlic cloves, finely chopped: 3
  • marinara sauce: 1 15.5 oz jar
  • dry white wine: 1/2 cup
  • dried oregano: 1 tsp
  • salt: 1 tsp
  • sugar: 1 tsp
  • fresh basil, chopped: 1 cup
  • fresh thyme, chopped: 1 tbsp
  • seasoned bread crumbs: 1/2 cup
  • olive oil: 3 tbsp
  • Parmeseasn Cheese, grated: 2 tbsp
  • fresh parsley, chopped: 2 tbsp

  1. Heat the oil in large saucepan or Dutch oven. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the eggplant, zucchini, bell peppers, and garlic and cook, over medium-high heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the sauce, wine, oregano, salt, and sugar. Bring to a boil. Cook, uncovered, stirring occasionally, until the flavors are blended and the sauce thickens slightly, about 10 minutes. Remove from the heat; stir in 1/2 cup of the basil and thyme
  2. Turn the function selection dial to convection and preheat the oven.
  3. To make the topping, combine the bread crumbs, olive oil, cheese, and parsley until blended. Transfer the vegetable mixture to a 2-quart baking dish. Top evenly with bread crumb mixture. Bake, uncovered, until vegetables are very tender about 40 minutes. Remove from heat; sprinkle with remaining basil. Serve immediately.

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