Description
The Summer Vegetable Gratin is a vibrant celebration of fresh seasonal produce, offering a delightful combination of zucchini, eggplant, tomatoes, and leeks, all topped with a golden layer of melted mozzarella cheese. This easy-to-make dish is perfect as a side for grilled meats or as a satisfying vegetarian main course. Its colorful presentation makes it an eye-catching addition to any meal, while the healthy ingredients provide a nutritious boost. With simple preparation steps and versatile serving options, this gratin will quickly become a beloved recipe in your kitchen.
Ingredients
Scale
- 1 medium zucchini (390g)
- 1 small eggplant (150g)
- 2 medium tomatoes (238g)
- 50g leek leaves
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1/2 cup water
- 1 tsp dried oregano
- 80g grated mozzarella cheese
- Fresh basil and parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Sauté leek leaves in olive oil until tender. Spread in a baking dish.
- Mix water, tomato paste, herbs, and salt in a bowl.
- Slice vegetables into rounds and layer over leeks.
- Pour the broth mixture over vegetables and season with salt and pepper.
- Cover with foil and bake for 40 minutes; then add cheese on top and bake uncovered for another 15 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 3g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg