Autumn vegetable gratin
TM6 TM5 TM31

Autumn vegetable gratin

3.4 (7 ratings)

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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