Autumn vegetable gratin

Autumn vegetable gratin

3.3 20 ratings

Prep. 10min

Total 50min

6 portions

Ingredients

olive oil for greasing
Parmesan cheese cut into cubes (3 cm)
50 g
lemon zest only, no white pith
1
garlic cloves
2
nutritional yeast
1 tbsp
day old bread torn into pieces
100 g
water
500 g
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)
1
fennel bulbs trimmed, core removed and cut into slices (5 mm)
2
zucchini cut into thin slices (5 mm)
1
red onion cut into thin slices (5 mm)
1
fresh tomatoes cut into thin slices (5 mm)
2 - 3
dried oregano
1 tsp
dried thyme
1 tsp
sea salt to taste
⅛ tsp
ground black pepper to taste
⅛ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 279.2 mg

Protein 8.5 g

Calories 656.8 kJ / 156.3 kcal

Fat 4.9 g

Fiber 5.7 g

Saturated fat 1.9 g

Carbohydrates 16.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Potatoes 16 Recipes
Australia and New Zealand

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Broccoli, chilli and pine nut spaghetti

40min

Mediterranean vegetable bake

50min

Stuffed capsicums with herbed quinoa

30min

Crispy rice paper rolls

40min

Bread and tomato soup, rolled spinach omelette and steamed ratatouille vegetables

1 h 5min

Pear mulled wine

30min

Gluten free spinach and lemon pasta

1 h 20min

Roasted pumpkin and quinoa risotto

40min

Vegetable curry with cauliflower couscous

45min

Carrot gnocchi with zucchini cream

1 h 15min

Pumpkin and antipasto risoni salad

35min

Tomato and lentil dahl

35min