I love gratins. The warm roasted vegetables with the gooey, delicious cheese… yum. What I love about this gratin, though, is that there’s just enough cheese and breadcrumbs to give it flavor and crunch, but it’s primarily vegetables. I made this in mini cocottes, but you could easily do it in a large baking dish. The recipe filled 9 of these small ones, and would fit a 9×12 casserole or similarly sized dish just fine. Also, feel free to substitute any fresh vegetables you have around. Pumpkin, carrots, mushrooms, parnips… empty the farmer’s market into this thing, or just whatever is getting a little ‘off’ in your pantry!
Start by buttering your casserole dish or individual dishes. Preheat your oven to 350°F.
Cut the squash in half, scrape out the seeds, and place cut side up on a baking sheet. Drizzle 1/2 teaspoon on top of the squash, and rub it over the cut surface. Slice the eggplant into coins and cut them into quarters, lay them out on the baking sheet, and drizzle the remaining 1 1/2 teaspoon of oil on them. Bake for 15 minutes.
Meanwhile, prepare the rest of the vegetables. Dice the onion and garlic, tear the chard or other greens into small pieces, and slice the tomato. A tip: use a serrated bread knife to cut tomatoes, they cut through the tough skin much easier without crushing the tomato.
Heat 1 teaspoon oil in a saute pan and cook the onion until it starts to turn translucent, about 3 minutes, then add the garlic and cook 2 more minutes. Add the chard, and saute until the chard is limp.
Place the bread along with half of each of the thyme and rosemary, along with three good pinches each of salt and pepper, in a food processor. Blitz until medium sized crumbs.
To assemble, spread the chard and onion mixture over the bottom, followed by the squash.
Sprinkle with half of the cheese and 2/3 of the remaining herbs, place eggplant then tomatoes on top, and sprinkle on the remaining herbs.
Top with remaining cheese and breadcrumbs. Drizzle with olive oil.
Bake at 350°F for 25-30 minutes, until the top is golden and crispy.
Healthy Vegetable Gratin
- 650 g squash half of a medium butternut squash
- 430 g eggplant 1 medium
- 310 g onion 1 medium
- 25 g garlic 5 cloves
- 200 g chard 1 bunch
- 230 g tomato 4 medium
- 85 g sourdough enough to make 1 1/2 cups breadcrumbs
- 7 g thyme 2 tablespoons fresh
- 7 g rosemary 2 tablespoons fresh
- .45g salt 3 large pinches
- .30g pepper 3 large pinches
- 165 g grated parmesan cheese 3 cups
- olive oil
Preheat oven to 350°g and butter 9x12 casserole dish or 9 individual cocottes.
Scoop seeds from squash and rub cut side with 1/2 teaspoon olive oil. Place on baking sheet. Slice eggplant into 'coins', then quarter each 'coin'. Place on baking sheet and drizzle with 1 1/2 teaspoon olive oil. Bake for 15 minutes. Keep oven on after.
Heat 1 teaspoon oil in a saute pan on medium heat. Cook onions 3 minutes until just starting to turn translucent, then add garlic. Cook 1 more minute, then add chard. Cook until limp. Remove from heat.
Add bread, half the thyme, half the rosemary, and all of the salt and pepper to a food processor. Blitz until medium sized crumbs.
To assemble, place onion and chard mixture in the bottom of prepared dish. Add squash, then half of the cheese. Top with 2/3 of the remaining herbs, then eggplant and tomatoes. Sprinkle remaining herbs on top, then remaining cheese, then breadcrumb mixture. Drizzle with olive oil.
Bake for 25 minutes, until the top is golden and breadcrumbs are crispy.