Mixed Vegetable Gratin Recipes

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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.

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.

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.

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

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

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