Best 2 Roasted Vegetable Gratin Recipes

Indulge in a symphony of flavors with our roasted vegetable gratin, a culinary masterpiece that elevates the humble vegetable to new heights of deliciousness. This delectable dish features a medley of vibrant vegetables, roasted to perfection and nestled in a creamy, cheesy sauce. Each bite offers a harmonious blend of textures and flavors, from the tender-crisp vegetables to the rich, gooey cheese. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a flavorful side dish, this roasted vegetable gratin is sure to impress. With three variations to choose from, including a classic version, a vegan alternative, and a gluten-free option, this recipe caters to diverse dietary preferences. Embark on a culinary journey and discover the irresistible allure of roasted vegetables enveloped in a creamy, cheesy embrace.

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ROASTED VEGETABLE GRATIN

Roasted Vegetable Gratin image

Tweaked a much more complicated recipe I saw in Food & Wine magazine to more meet my needs. This is very simple, yet tastes gourmet. The flavors of the roasting vegetables seep down onto the bread. Don't be afraid to lift up corner of dish to make sure bread is toasted.

Provided by ebbtide

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 yellow squash, cut into 1/4 in slices
3 tomatoes, cut into 1/2 in slices
10 ounces mixed mushrooms, cut into 1/4 in slices
6 tablespoons olive oil
3 garlic cloves, minced
14 ounces rustic bread, crusts removed and cut into 2 in slices
salt and pepper, to taste
2 teaspoons dried basil
1 teaspoon thyme

Steps:

Preheat oven to 400°F.
In small bowl, combine olive oil and garlic, then coat bottom of 9X13 baking dish with 1 1/2 teaspoons of the garlic infused oil.
Tear the bread into 2 in pieces and fit tightly in the bottom of the dish.
Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half the basil.
In a medium bowl, toss the vegetables with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper.
Arrange all vegetables on top of the bread, overlapping if necessary. Sprinkle with thyme, salt and pepper and drizzle with the remaining oil.
Bake the gratin for about 40 minutes, until the veggies begin to brown and bottom of bread is golden.
Remove from oven and let cool slightly, about 5 minutes. Sprinkle with remaining basil, cut into pieces and serve.

ROASTED VEGETABLE GRATIN

ROASTED VEGETABLE GRATIN image

Categories Vegetable Casserole/Gratin

Number Of Ingredients 11

Ingredients

1 small butternut squash (about 2-1/2 pounds), peeled, seeded and cut into 1-inch pieces
2 medium parsnips (about 1 pound), peeled and cut into 1-inch pieces
1 large sweet red pepper, cored, seeded and sliced into 1/4-inch strips
1 medium red onion, peeled and cut into 1-inch wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tube (18 ounces) heat-and-serve polenta
1/4 cup half-and-half
1/2 cup shredded Asiago cheese
8 sprigs fresh thyme

Steps:

1. Heat oven to 375 degrees F. 2. Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375 degrees F for 45 minutes, stirring twice. 3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish. 4. Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top. 5. Bake at 375 degrees F for 20 minutes or until bubbly. Allow to cool slightly before serving.

Tips:

Choose firm vegetables that will hold their shape when roasted, such as potatoes, carrots, and broccoli.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting to help them caramelize and brown.
Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) to get a crispy exterior and tender interior.
Stir the vegetables halfway through roasting to ensure even cooking.
Use a variety of vegetables to create a colorful and flavorful gratin.
Top the gratin with cheese, bread crumbs, or nuts for a crunchy topping.
Serve the gratin hot out of the oven.

Conclusion:

Roasted vegetable gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to get your daily dose of vegetables and is also a good source of fiber and vitamins. With its creamy sauce and crispy topping, roasted vegetable gratin is sure to be a hit with everyone at the table.