A SUMMER VEGETABLE GRATIN

Each week going to our local organic Farmer's Market, I tend to over buy...it just looks so delicious.  So when I have an abundance of extra vegetables on hand a gratin is an easy tasty way to use them up.
This makes a lovely lunch or side dish to any main meal.
2 cups finely shredded cabbage
1 leek, halved and sliced
3 tomatoes - sliced
1 medium zucchini - sliced
14 green beans, cut into 1 inch pieces
3 Tblsp. fresh minced basil
1 heaping Tblsp. dried rubbed greek oregano
1/2 cup of gluten free bread crumbs - divided
salt and pepper
Parmesan Cheese
Swiss Gruyere Cheese

Preheat the oven to 350 degrees.  Lightly grease a 9x11 glass casserole dish.
Add the thinly shredded cabbage to the bottom of the casserole dish.  Then layer on the sliced leek and green beans.
Season well with salt and pepper.
Add the sliced tomatoes, sprinkle with the minced basil and add the layer of sliced zucchini.  Sprinkle with a generous layer of Parmesan Cheese and the dried rubbed greek oregano.
Then, sprinkle 1/4 cup of the gluten free bread crumbs over top, add a generous layer of grated Swiss Gruyere Cheese, and sprinkle the remaining bread crumbs evenly over the gratin and another light sprinkling of Parmesan Cheese.
Cover with tin foil, and bake for 45 minutes.  Remove the tin foil and continue to bake for another 15 minutes.  Remove from the oven and let rest 10 minutes before serving.

Ina Gawne
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August 6, 2013
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