ROASTED VEGETABLE GRATIN
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.
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rushdi shrestha
[email protected]This gratin was a bit bland for my taste.
Ebele Ogor
[email protected]I made this gratin for a potluck and it was one of the first dishes to go.
Asad_Khan110
[email protected]This dish is a great way to get your kids to eat their vegetables.
Mantjana Kabelo
[email protected]I'm not a huge fan of vegetables, but this gratin was so good that I couldn't stop eating it.
Ubaid Ahmadzai
[email protected]This gratin was easy to make and turned out so well. The vegetables were tender and flavorful, and the gratin was perfectly golden brown.
Rwad Fanz
[email protected]I made this dish for a dinner party and it was a huge success. The guests raved about the flavors and the presentation.
Tahira Misti
[email protected]This dish was a hit with my family! The vegetables were roasted to perfection and the gratin was creamy and cheesy. I will definitely be making this again.