Best 2 Roasted Vegetable Gratin Recipes

For a colorful, flavorful, and comforting side or main dish, look no further than roasted vegetable gratin. This classic French casserole is made with layers of tender roasted vegetables, a creamy sauce, and a crispy, cheesy topping. With its vibrant colors and textures, roasted vegetable gratin is a feast for the eyes as well as the palate. Whether you're a vegetarian looking for a hearty and satisfying meal or a meat-eater seeking a side dish that will impress your guests, roasted vegetable gratin is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

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: Vegetables like potatoes, carrots, and broccoli hold their shape well when roasted and won't get mushy in the gratin.

Roast the vegetables until they are tender-crisp: This will ensure that they still have a bit of bite when the gratin is finished baking.

Use a flavorful cheese: A sharp cheddar, Gruyère, or Parmesan cheese will add a lot of flavor to the gratin.

Make sure the sauce is thick enough: The sauce should be thick enough to coat the vegetables and hold them together in the gratin.

Bake the gratin until the top is golden brown: This will indicate that the gratin is cooked through and ready to serve.

Conclusion:

Roasted vegetable gratin is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a weeknight dinner or a special occasion. With its creamy sauce, tender vegetables, and crispy cheese topping, it's sure to be a hit with everyone at the table.