in Recipes

Vegetable gratin

updated

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Ingredients for 4 servings:

  • 250 g fennel
  • 250 g zucchini
  • 300 g eggplant(s)
  • 2 tomatoes
  • 1 garlic clove(s)
  • 3 tbsp olive oil
  • 1 tsp oregano
  • 50 g Parmesan, grated
  • 2 tbsp breadcrumbs
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW suitable

Wash and trim the vegetables. Slice the fennel and zucchini. Dice the eggplant, cut the tomatoes into eighths, peel and finely chop the garlic clove. Sauté the fennel in the oil for about 3 minutes. Then add the zucchini, eggplant, and garlic. Sauté for about another 5 minutes. Stir in the tomato pieces and season with salt, pepper, and oregano. Transfer the vegetables to a baking dish, mix the Parmesan cheese and breadcrumbs, and spread over the vegetables. Bake in a preheated oven at 180°C (depending on the oven) for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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