Baked Vegetable Gratin Verdure Al Forno Recipes

VEGETABLES AU GRATIN

Steps:

• Steam carrots, cauliflower and green beans until fork tender.
• In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
• Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
• Cook and whisk until thickened and bubbly all over.
• Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• Pour vegetables and sauce into deep one quart casserole dish.
• In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
• Sprinkle bread crumb mixture over the top of vegetables.
• Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

VERDURE AL FORNO

Steps:

• Preheat oven to 375 degrees F.
• Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

AU GRATIN RECIPE

Steps:

• Boil water add salt to it. Add 3/4 cup carrot, 1 cup potato and 1/2 cup beans. Cook for 3 mins.
• Then add 1/4 cup peas and 1/2 cup cauliflower. So the vegetables comes to 3 cups in total. Cook for 2 mins.
• Drain and remove the vegetables. Do not overcook.
• Drain water completely and set aside. You can use the drained water as vegetable stock for making soups. Set this aside.
• Heat 1/4 cup butter - Let it melt. If you prefer you can add finely 1/2 tsp chopped garlic and 2 tbsp finely chopped onion.
• Add 1/4 cup flour.
• Keep whisking until no dry flour is seen.
• Add 2 cups milk and keep whisking simultaneously to avoid lump formation.
• Keep stirring until it starts to thicken.
• Within few mins the sauce will start to thicken. Cook in low flame, Keep stirring. Once it starts to thicken switch to a spatula.
• The sauce will will coat the ladle.
• Add salt to taste, 1/2 tsp crushed pepper, 1/4 tsp nutmeg powder and 2 tbsp cheese.
• After adding cheese it bubbles up and becomes more creamy and thick. This white sauce is called Bechamel sauce. Bechamel sauce is ready now.
• Now add cooked vegetables.
• Mix it well, cook for a minute then switch off.
• The vegetables should be well coated with the sauce, the sauce should not be very thick it should still be goey like shown below.
• Vegetables in bechamel sauce ready.
• Preheat oven at 200 deg C for 10 mins. Transfer it to a baking dish.
• Sprinkle 1/2 cup grated cheese to cover the top. Bake in preheated oven at 200 deg C for 20 mins. Change to grill mode for the last 2-3 mins to get a golden crusty top.
• Veg Au gratin ready to be served. Perfectly done au gratin ready. Crusty top with a gooey white sauce with vegetables tastes out of the world.
• Do try and enjoy. You can enjoy au gratin as such or with crisp toasted bread. Enjoy Au gratin hot!

BAKED VEGETABLES AU GRATIN

Steps:

• Melt butter into oil, swirl to mix and add onions. Saute until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375 degrees F. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper. Lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan and bake another 15 minutes.

ROASTED VEGETABLE AU GRATIN RECIPE

Steps:

• To begin making the Roasted Vegetable Au Gratin Recipe into a preheated pan add oil, zucchini, carrots and green beans.
• Sprinkle salt to taste. Saute and power cook the vegetables on high heat for a minute or two. The moment you see the vegetables softening a little, turn off the heat and keep aside.
• Next we will make the cheese sauce; melt butter over low heat in a heavy-bottomed saucepan and add flour. Turn the heat down and keep stirring so as to avoid any lumps.
• When the flour smells toasted and turns light brown in color and mixes together evenly with the butter, pour in the milk and cheese spread and keep stirring to avoid any lumps. Once you get a smooth mixture turn off the heat and keep aside.
• For assembling the Roasted Vegetable Au Gratin Recipe into a baking dish pour the white sauce and add the cooked vegetables. Mix well and spread the mixture evenly in the baking dish.
• Finally spread the grated cheese evenly on the top. Place the Roasted Vegetable Au Gratin Recipe in the preheated oven at 180 degree Celcius.
• Bake until the cheese melts and is lightly golden brown in colour.
• Once done remove the Roasted Vegetable Au Gratin Recipe from the oven and serve hot.
• Serve Roasted Vegetable Au Gratin Recipe with Garlic Bread With Herb Butter Recipe and Pomegranate Mint Cocktail Recipe for a weeknight dinner.

VEGETABLE AU GRATIN - BAKED VEGETABLES IN A THICK CREAMY SAUCE

Steps:

• To make breadcrumbs (Time: 15 minutes)
• It is very satisfying to make your own breadcrumbs. Use any bread ( I had a nice homemade rye bread). For 1 cup of crumbs you need about 4 slices of bread. The bread need not be fresh, but it should not be stale. Stale bread will leave a stale taste!
• Tear the bread (with its crust) into pieces and run in the food processor for 30 seconds.
• Bake the crumbs for 10 minutes spread out on a baking by sheet, at just below 150 deg C (300 F) in a preheated oven.
• Remove from the oven and scatter the seasonings on to the crumbs. ( I add seasoning only when I'm using the bread crumbs in a gratin.) Store in an airtight container till required.
• To prepare the vegetables: (Time 15 minutes)
• While the breadcrumbs are baking, slice the cauliflower and broccoli vertically into thin florets, retaining their shape. Peel and cube the potato and carrot. Slice the peppers and pineapple into slim pieces. Slice the beans into small rounds. Shell the peas. Wash, dry and mince the parsley, and set it aside till required.
• Blanch the vegetables individually in boiling water for 2-3 minutes - the peppers need only 10 -15 seconds of blanching. The sweet peppers can be blanched together, cauliflower and broccoli can be blanched together. Drain and immediately pop them each into a pan of water with ice cubes added to it. Drain after a minute and set aside and blanch the next vegetable. Blanching retains the bright colours of the vegetables.
• Alternatively you could Steam the vegetables except for the peas for 5-7 minutes. Steaming retains the flavours of the vegetables. Soak the peas in a bowl of water. Remove the peppers and broccoli after 2 minutes before they discolour. You could also instead of steaming or blanching, microwave the vegetables for 2 minutes.
• Preheat the oven to 180 deg C (350 deg F). Grease an oven proof casserole dish.
• To cook the vegetables: (Time 5 minutes)
• Heat oil in a pan and add the onions. Sauté till the onions are translucent. (About 2 minutes). Drain and add all the vegetables and sauté for 2-3 minutes till all water evaporates. Any water in the vegetables could make for a soggy unappetising gratin.
• Add salt to taste, take off from the heat and pour into the prepared dish.
• Spread the vegetables evenly and mix them so you don't have just one type of vegetable in one part of the casserole. Scatter the slices of pineapple and the minced parsley.
• To make the sauce: (Time: 10 minutes)
• In a hot pan, melt the butter, add the flour. Cook the flour in the butter till it starts to look slightly pink and the raw flour smell disappears (about 2 minutes). Stir frequently to ensure the flour does not burn or overcook.
• Keeping the heat on low and add the cold milk (warm or hot milk can create lumps) while stirring the mixture with a whisk.
• Stir continuously and mix the milk and flour smoothly together so that no lumps are formed. Once the flour is dissolved in the milk, continue stirring till it starts to thicken. The sauce can easily catch and char at the bottom of the pan, so stirring is important.
• Add salt and white pepper. (Black pepper may be used if white pepper powder is not available.) Once the sauce becomes thick and smooth, add the nutmeg, stir and Remove from the heat. Immediately add half the grated cheese. Mix the cheese well into the sauce.
• Pour the sauce over the vegetables and lightly turn with a spoon so that the sauce goes into the gaps between the vegetables.
• Sprinkle the breadcrumbs and scatter the reserved cheese on top.
• To Bake the Au gratin: (Time 15 minutes)
• Bake for 10-15 minutes at 180 C (about 350F) or till the the cheese has melted and starts to brown slightly.
• Serve hot with your favourite bread.

BEST VEGETABLE GRATIN RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 inch round pie pan with non-stick spray. Set aside.
• Prepare the leek by rinsing well under cold running water. Let drain. Slice thinly.
• Cut the 4 zucchinis into diagonal slices about 3/8 inch thick.
• In a large bowl, combine the sliced leek, sliced zucchini, 1 teaspoon salt, pepper to taste, and 4 T. olive oil.
• Mix well with a large spoon or clean hands. Set aside.
• In a small bowl, combine bread crumbs, parmesan, garlic powder, and parsley. Set aside.
• In the prepared pie plate, arrange the zucchini in a circular pattern, overlapping the pieces. You will need two layers.
• Mix the leek in and under the layers as best you can. It will not be perfect!
• Top the zucchini layers with the bread crumb mixture.
• Drizzle with additional olive oil.
• Bake for 30 minutes.
• Watch closely and if topping browns too quickly, cover with aluminum foil.
• Remove from oven and let rest for 5 to 10 minutes.
• Serve as a side dish with fish, beef, or chicken.

CHEESY ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
• Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
• Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
• Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
• Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
• Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
• Cover with foil and bake for 30 minutes or until vegetables are soft.
• Uncover gratin and top with shredded gruyere.
• Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
• Finish with a sprinkle of fresh thyme leaves. Serve.

PROVENCAL VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
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VEGETABLE MEDLEY GRATIN

Steps:

• Roast the vegetables: Preheat the oven to 400 degrees. Place the cauliflower, carrots, and broccoli on a large baking sheet. Drizzle olive oil and sprinkle salt and pepper over the vegetables. Give them a toss to evenly coat them in seasoning and oil. Roast the vegetables for 15 minutes.
• Prepare the cheese sauce: While the vegetables are roasting, melt the butter in a large saucepan or French oven over medium heat. Once melted, add the onion and garlic and cook for 2 minutes, stirring occasionally. Stir in the flour until the mixture forms a clump. Gradually pour in the milk, whisking the mixture to incorporate it. Turn the heat up to medium-high heat and continue to whisk for 1-2 minutes until the sauce thickens. Turn the heat to low and stir in the cheese until melted. Add in the salt, pepper, and pinch of nutmeg and stir to incorporate.
• Bake the casserole: Add the roasted vegetables to the pan of cheese sauce. Stir to incorporate. Pour the vegetables in a casserole dish and sprinkle the breadcrumbs on top. Bake in the oven for about 10 minutes or until the breadcrumbs are golden brown.

WINTER VEGETABLE GRATIN

Steps:

• In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes., Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

FRENCH GREEN VEGETABLE AU GRATIN

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F and butter a large gratin dish.
• In a medium saucepan over medium heat, gently sauté the onion in the olive oil for 5 minutes. Sprinkle the flour over the onion and continue sautéing the mixture for 30 seconds.
• Add the milk, salt, poultry seasoning, and pepper to the pan and stir constantly for 3 to 5 minutes until the sauce thickens.
• Stir the prepared broccoli, zucchini, spinach, and Cantal or cheddar cheese into the sauce and bring the mixture to just a simmer. Turn it out into the buttered gratin dish.
• Stir together the breadcrumbs, Parmesan cheese, and melted butter and sprinkle the buttered breadcrumbs over the gratin.
• Bake the vegetable gratin in the preheated oven for 30 to 40 minutes, until it is hot and bubbly, the vegetables are tender, and the breadcrumbs have turned golden brown.

RATATOUILLE DI VERDURE AL FORNO (RICETTA FACILE)

Steps:

• Ratatouille di verdure al forno
• Per preparare la ratatouille di verdure al forno preriscaldare il forno a 200 gradi statico.
• Lavare con cura tutte le verdure. E' importante che affettiate le verdure cercando di ricavare dei pezzi di misura regolare, in modo che cuociano uniformemente.
• Tagliare i pomodori a metà. Eliminare le estremità delle melanzane e tagliarle a fette spesse 2 centimetri, quindi a strisce e a cubetti (non piccolissimi, ricordate che le melanzane perdono molto volume in cottura). Eliminare il picciolo ai peperoni, quindi togliere i semi e le parti bianche e filamentose. Tagliare anche i peperoni a pezzetti regolari.
• Tagliare le zucchine a metà nel senso della lunghezza, quindi a fettine spesse almeno 1 centimetro e mezzo.
• Pulire la cipolla eliminando la buccia e affettarla a rondelle non troppo sottili.
• Rivestire una placca da forno con la carta forno e spennellare l'intera superficie con un po' di olio extravergine di oliva. Distribuire sulla carta forno un po' di sale fino e del pane grattugiato. Disporre sulla teglia le verdure. A me piace presentarle in modo ordinato e le dispongo a strisce verticali in base agli ingredienti. Se preferite, potete anche mescolare le verdure prima di metterle in teglia. La cosa fondamentale è che le verdure siano distribuite in un solo strato, altrimenti il risultato non sarà quello atteso.
• Distribuire i pomodori in teglia con la parte della buccia rivolta verso il basso. Per le altre verdure non dovete preoccuparvi. Condire i pomodori con sale e zucchero e le altre verdure soltanto con il sale. Distribuire su tutte le verdure un po' di pane grattugiato, quindi irrorare con olio extravergine di oliva. Completare mettendo sulle verdure la cipolla a rondelle e le erbe aromatiche che preferite.
• Cuocere in forno statico a 200 gradi finché le verdure non saranno cotte. Buon appetito!

BAKED VEGETABLE GRATIN (VERDURE AL FORNO)

Steps:

• Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes.
• Cut off any long stems from the spinach.
• Cook spinach with water that clings to the leaves in a pot, along with a little salt just until the spinach wilts; drain and let cool.
• Squeeze out the excess water and coarsely chop.
• Gently saute the onion in 3 tablespoons of olive oil in a skillet over low heat for 20 minutes or until the onion is soft and pale gold.
• Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes.
• Add the spinach and garlic and saute for an additional 2-3 minutes.
• Turn into a bowl and let cool.
• Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper.
• Lightly oil a shallow, round baking dish; fill dish with the spinach mixture.
• Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil.
• Bake in a preheated 375° oven for 45 minutes to 1 hour or until a golden crust has formed.
• Let cool; serve at room temperature.