1. Main Page
  2. Kitchen utensils
  3. Vegetable gratin

Vegetable Gratin

A colorful, vibrant vegetable dish — and the flavor is outstanding! Vegetable gratin pleases the eye as much as the palate. Bright, colorful, and wonderfully fragrant, it's a real mood-lifter. For the prettiest results, pick vegetables that are roughly the same diameter.

homjakAuthor avatar
Recipe author
Vegetable gratin
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 3 g
Fats 50 % 8 g
Carbohydrates 31 % 5 g
102 kcal
GI: 100 / 0 / 0
    1. Prep the ingredients: - rinse the vegetables (eggplant, zucchini, tomatoes) and slice them into rounds about 60–70 mm thick (you don't have to peel young zucchini). If the tomatoes are large, halve or quarter them first, then cut into slices; - peel the onion and garlic, cut the onion into half-rings and mince the garlic (or press it), keeping them in separate bowls; - cut the bell pepper into strips about the same size as the onion; - rinse, dry, and chop the parsley; - grate both cheeses. 2. Heat two-thirds of the olive oil in a skillet over medium heat, add the onion, and cook for 10 minutes until soft and golden, stirring. 3. Add the bell pepper and cook everything together for 5 minutes. 4. Spread the cooked onion and pepper over the bottom of a baking dish. 5. Scatter the minced garlic evenly on top. 6. Arrange the vegetable rounds over the top, alternating them for a nice pattern. 7. Sprinkle the gratin with salt, chopped parsley, and the grated cheeses. 8. Drizzle the remaining olive oil around the edges. 9. Cover the dish with foil that you've lightly brushed with oil — this keeps the melting cheese from sticking to it. 10. Bake in an oven preheated to 350°F (180°C) for 40 minutes. 11. Remove the foil and cook for another 5–7 minutes to get a golden crust. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Zucchini - 16  kcal/100g

Similar recipes

Related and additional categories: