Last Minute Mixed Vegetable Au Gratin Recipes

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VEGETABLES AU GRATIN



Vegetables Au Gratin image

This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.

Provided by Minxkat1

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons margarine
2 tablespoons red onions, minced
2 tablespoons flour
1/4 teaspoon celery salt
1/4 teaspoon oregano
1 cup milk
1/2 cup chicken broth
1 teaspoon lemon juice
1 1/2 cups shredded medium cheddar
2 tablespoons olive oil
1/2 cup dry breadcrumbs
2 tablespoons grated romano cheese
1 tablespoon dried parsley
2 cups baby carrots
2 cups cauliflower florets
1 cup green beans, chopped

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.

ROOT VEGETABLE AU GRATIN



Root Vegetable Au Gratin image

Provided by Sandra Lee

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

Nonstick cooking spray
2 1/2 cups milk
1 teaspoon fresh thyme leaves
2 tablespoons butter
1 tablespoon canola oil
1 tablespoon minced garlic
1/4 cup flour
1 cup grated Cheddar
1/4 teaspoon pumpkin pie spice
Salt and freshly ground black pepper
5 large carrots, peeled, sliced on the bias 1/4-inch thick
5 parsnips, peeled, sliced on the bias 1/4-inch thick
1 cup breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
  • In a small pot, heat the milk with the thyme over medium-low heat until hot.
  • In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
  • Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
  • In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
  • Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.

LAST MINUTE MIXED VEGETABLE AU GRATIN



Last Minute Mixed Vegetable Au Gratin image

I came up with this one day when I had an unexpected guest for dinner and needed a fast side dish, but was low on ingredients. It came out quite good, and my guest not only had 2 helpings, he was very happy to take the rest home. If you want to use your own fresh vegetable mixture, chop it up into somewhat smaller pieces.

Provided by Charmed

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups frozen mixed vegetables
2 slices bread, toasted to medium
2 tablespoons butter, divided
1 tablespoon light olive oil or 1 tablespoon vegetable oil
1/4 cup finely chopped onion
1 can cream of chicken soup or 1 can cream of celery soup
1/3 cup milk
3/4 cup shredded cheddar cheese, divided
1/2 teaspoon mustard powder
salt and pepper

Steps:

  • Preheat oven to 350.
  • Spray a 2 quart baking dish well with non-stick spray.
  • Cook the vegetables until just barely done; they will cook more in the baking process.
  • Drain and set aside to cool as you continue.
  • Using a blender, make the toast into crumbs; set aside.
  • In a medium saucepan, heat 1 tablespoon of the butter or margarine and the oil on a medium heat; saute the onions in the butter and oil until transparent.
  • Add the soup, milk, mustard powder and salt and pepper and cook, whisking very often, until the mixture is bubbly, thickened, and a bit reduced; remove from heat.
  • Put the vegetables in a large bowl, then stir in the sauce mixture, about 2 tablespoons of the bread crumbs, and 1/2 cup shredded cheese; blend well.
  • Spoon mixture into the prepared baking dish.
  • Melt the remaining 1 tablespoon of butter and combine well with the remaining bread crumbs.
  • Mix in the remaining cheese and sprinkle the mixture evenly over the vegetables.
  • Bake for about 30 to 35 minutes, or until the mixture is heated through and the top is browned.

Nutrition Facts : Calories 285.8, Fat 15.4, SaturatedFat 7, Cholesterol 26.9, Sodium 577.7, Carbohydrate 29.6, Fiber 6.4, Sugar 1.5, Protein 10.6

MEDITERRANEAN MIXED VEGETABLE GRATIN



Mediterranean Mixed Vegetable Gratin image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 14

1 pound fresh plum tomatoes
1/2 pound large red bliss potatoes
1 large red onion
1 large red peppers
1 large yellow pepper
1/2 pound small Italian eggplants
1 large fennel bulb
1/3 cup olive oil
2 cloves garlic, finely chopped
1/4 fresh mint leaves
1 cup bread crumbs
1/4 cup grated Parmesan cheese
Salt
Freshly ground black pepper

Steps:

  • Preheat an oven to 350 degrees.
  • Wash all of the vegetables, drain and dry.
  • Slice the tomatoes into rounds 1/4-inch thick. Cut the potatoes, leaving the skin on, into equally sized rounds. Peel the onion, leaving whole, cut into thin round slices.
  • Cut the pepper in half, remove and discard the seeds and ribs, and cut into a thin julienne.
  • Leave the skin on the eggplant and cut into thin round slices.
  • Trim the top of the fennel bulb and slice the fennel on a vegetable slicer into thin slices beginning at the base and continuing up to the top.
  • Using a large ceramic vegetable gratin dish, brush the bottom of the dish with some of the olive oil. Lay the sliced tomatoes on the bottom of the dish in single layer overlapping where necessary. Season this and each succeeding layer of vegetables with salt and pepper as you go to ensure balanced flavors.
  • Lay the potatoes on top of the tomatoes, season and continue with a layer of onion.
  • Combine the peppers and lay the peppers over the onion layer. Next add a layer of eggplant and finally a layer of thinly sliced fennel remembering to carefully season each vegetable layer.
  • Drizzle 3 tablespoons of olive oil over the top layer of vegetables and place the dish into the oven. Bake for 45 minutes.
  • While the gratin is baking, combine the remaining olive oil with the garlic, mint, bread crumbs, cheese and season with a fresh grind of black pepper. After the vegetables have cooked for 45 minutes, remove from the oven, sprinkle the bread crumb mixture over the top and return to the oven for another 15 minutes or until the top browns to a golden color.

EGGS AU GRATIN WITH VEGETABLES



Eggs au Gratin with Vegetables image

A healthy twist on a hearty classic.

Provided by chefdavidgeisser

Categories     Breakfast Eggs

Time 40m

Yield 4

Number Of Ingredients 12

2 teaspoons fennel seeds
sea salt to taste
8 teaspoons lemon-infused olive oil
2 medium red bell peppers, julienned
2 medium yellow bell peppers, julienned
7 stalks green onions, thinly sliced
1 chile pepper, minced
2 cloves garlic, minced
freshly ground black pepper to taste
2 medium avocados, chopped
1 cup crumbled feta cheese
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Crush the fennel seed in a mortar and mix with a little sea salt.
  • Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
  • Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
  • Bake in the preheated oven until eggs are set, about 15 minutes.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 23.3 g, Cholesterol 428.1 mg, Fat 48.1 g, Fiber 9.7 g, Protein 25.7 g, SaturatedFat 16 g, Sodium 860.1 mg, Sugar 9.1 g

MIXED VEGETABLE GRATIN



Mixed Vegetable Gratin image

Provided by Fran Love Taylor

Categories     Cheese     Garlic     Herb     Potato     Vegetable     Side     Bake     Broil     Vegetarian     Casserole/Gratin     Bon Appétit     North Carolina     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

2 1/2 pounds russet potatoes
3 large celery stalks, cut into 1/2-inch pieces
3 large carrots, peeled, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 tablespoons minced garlic
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1/4 cup (1/2 stick) butter
1 1/2 cups grated Monterey Jack or Fontina cheese (optional)

Steps:

  • Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Pour butter over mixture and toss to coat. Season with salt and pepper. Transfer vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum foil and bake 40 minutes. Remove foil and bake until vegetables are tender and beginning to brown, stirring occasionally, about 30 minutes longer.
  • Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes.

WINTER VEGETABLE GRATIN



Winter Vegetable Gratin image

You'll find this creamy gratin gives you all the rich flavors you crave in a cold-weather meal. Use a mandolin cutter on the root vegetables to speed up preparation.-Rachel Dueker, Salem, OR

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
1-1/2 cups heavy whipping cream
1/2 cup sour cream
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
3 medium Yukon Gold potatoes, peeled and thinly sliced
2 medium turnips, peeled and thinly sliced
1 medium sweet potato, peeled and thinly sliced

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.

Nutrition Facts : Calories 366 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 273mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CHEF JOHN'S ROOT VEGETABLE GRATIN



Chef John's Root Vegetable Gratin image

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 2h

Yield 6

Number Of Ingredients 15

2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
1 turnip, peeled and sliced 1/8-inch thick
1 rutabaga, peeled and sliced 1/8-inch thick
1 small celery root, peeled and sliced 1/8-inch thick
1 parsnip, peeled and sliced 1/8-inch thick
salt, to taste
3 cloves garlic, minced
2 tablespoons butter
1 ¼ cups chicken broth
1 cup heavy cream
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
2 teaspoons olive oil
¼ cup finely grated Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
  • Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
  • Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
  • Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
  • Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
  • Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
  • Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
  • Remove from the oven and let rest for 20 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g

VEGETABLES AU GRATIN



Vegetables au Gratin image

When summer produce is in stock, there's no better use than a simple gratin. Back in 1987, Pierre Franey considered it an exemplary side dish to a meal of grilled salmon with shrimp. Most of the work here is chopping, but if you're not feeling up to it, you could always use a mandolin or the slicing attachment of a food processor. Cooked on the skillet, the vegetables yield their flavors, before being sprinkled with Parmesan cheese and broiled.

Provided by Pierre Franey

Categories     dinner, weekday, side dish

Time 30m

Yield 4 or more servings

Number Of Ingredients 11

1 small eggplant, about 3/4 pound
1 yellow squash, about 1/4 pound
1 small zucchini, about 1/4 pound
7 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1 bay leaf
Salt to taste if desired
Fresh pepper to taste
3 red ripe plum tomatoes, about 1/2 pound
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat broiler to high.
  • Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.
  • Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices. Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes. Add onions and garlic and stir to blend. Add bay leaf, salt and pepper. Cover and cook, stirring occasionally, about 3 minutes.
  • Meanwhile, cut away and discard core of each tomato. Cut tomatoes crosswise into thin slices.
  • Remove and discard bay leaf. Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover. Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.
  • Place dish under broiler about 4 inches from heat. Leave broiler door partly open and cook 5 minutes.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 630 milligrams, Sugar 6 grams

VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY



Vegetable Gratin 3 Ways Recipe by Tasty image

Here's what you need: unsalted butter, garlic, all-purpose flour, whole milk, heavy cream, salt, pepper, cauliflower, brussels sprouts, corn, shredded gruyère cheese, bacon bits, shredded cheddar cheese, shredded parmesan cheese, bread crumbs

Provided by Frank Tiu

Categories     Dinner

Yield 12 servings

Number Of Ingredients 15

⅓ cup unsalted butter
4 cloves garlic, minced
⅓ cup all-purpose flour
3 cups whole milk, warmed
¼ cup heavy cream
2 teaspoons salt
2 teaspoons pepper
1 medium head cauliflower
12 oz brussels sprouts
2 cups corn
½ cup shredded gruyère cheese
½ cup bacon bits
½ cup shredded cheddar cheese
½ cup shredded parmesan cheese
½ cup bread crumbs

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
  • Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
  • While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
  • Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
  • Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
  • Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
  • Pour the béchamel sauce evenly over the vegetables.
  • Top the Brussels sprouts with the Gruyère cheese and bacon bits.
  • Top the corn with the cheddar cheese.
  • Top the cauliflower with the Parmesan cheese.
  • Sprinkle the bread crumbs evenly over the vegetables.
  • Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 270 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams

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