![Autumn vegetable gratin Autumn vegetable gratin](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/B97CE260-CD0B-496E-850B-6143F94A6A25/Derivates/1B6885B1-7654-42BF-93F4-7B0ADC1ACFC6.jpg)
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Ingredients
- olive oil, for greasing
- 50 g Parmesan cheese, cut into cubes (3 cm)
- 1 lemon, zest only, no white pith
- 2 garlic cloves
- 1 tbsp nutritional yeast
- 100 g day old bread, torn into pieces
- 500 g water
- 1 swede (approx. 160 g), peeled and cut into thin slices (5 mm)
- 1 potato (approx. 100 g), peeled and cut into thin slices (5 mm)
- 2 fennel bulbs, trimmed, core removed and cut into slices (5 mm)
- 1 zucchini, cut into thin slices (5 mm)
- 1 red onion, cut into thin slices (5 mm)
- 2 - 3 fresh tomatoes, cut into thin slices (5 mm)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ⅛ tsp sea salt, to taste
- ⅛ tsp ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 656.8 kJ / 156.3 kcal
- Protein
- 8.5 g
- Carbohydrates
- 16.6 g
- Fat
- 4.9 g
- Saturated fat
- 1.9 g
- Fiber
- 5.7 g
- Sodium
- 279.2 mg
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