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Vegetable gratin with eggplant, fennel, zucchini and tomatoes

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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

extremely tasty

Wash and trim the vegetables. Cut the fennel into strips and the zucchini into slices. Dice the eggplant and cut the tomatoes into eighths. Peel and finely chop the garlic cloves. Heat the olive oil. Sauté the fennel for 3 minutes. Add the zucchini, eggplant, and garlic, and sauté for another 5 minutes. Stir in the tomato pieces and season with salt, pepper, and oregano. Place the vegetables in a baking dish. Mix the Parmesan cheese with the breadcrumbs and sprinkle over the vegetables. Bake in a preheated oven at 180°C (convection oven) for about 15 minutes. Serve with tzatziki and crusty baguette.

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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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