Spring Vegetable Gratin

Monday , 21, October 2013 Leave a comment

Vegetable Gratin


  • 1-2 pounds Brussels Sprouts (trimmed, outer leaves removed, cut in half or quarters)
  • 1 – pounds Tomatoes (washed and quartered)
  • 2- Zucchini (washed and sliced thick)
  • 2 – 3 TB Extra Virgin Olive Oil
  • 1.5 cups Gruyere Cheese (or more to your taste)
  • 1/2 cup Panko Bread Crumbs (or more to your taste)
  • 1 TB butter (softened a bit & mixed into the bread crumbs)
  • 1-2 TB Chopped Fresh Tarragon
  • Zest of 1 Lemon
  • Salt and Pepper


  • Preheat oven to 425.
  • Peel and chop your veggies. (If you like veggies crisp but if you like them soft, sauté them in a pan for a few minutes before putting them in the oven.)
  • Toss the veggies in 2 tbsp Olive Oil to lightly coat.
  • Put veggies in single layer on a baking pan.
  • Mix the cheese, bread crumbs, butter, tarragon, lemon zest and salt and pepper to taste in a bowl.
  • Sprinkle the cheese and bread crumb mixture over the vegetables.
  • Bake, uncovered, until the vegetables are just tender and the topping is melted and golden brown – approx. 15 – 20 min, depending on the thickness of your vegetables.
  • Serve hot and melted…yum…yum…

Thanks to The Hungry Goddess for this awesome recipe 🙂

Spring Vegetable Gratin

Please give us your valuable comment

Your email address will not be published. Required fields are marked *