Summer Vegetable Gratin is a delightful dish that brings together the vibrant flavors of seasonal vegetables, all baked to perfection under a layer of melted cheese. This Low FODMAP recipe is not only gluten-free but also makes for an excellent side dish at barbecues, family dinners, or as a light meal on its own. The colorful assortment of zucchini, eggplant, and tomatoes creates a feast for the eyes and taste buds alike, making it a standout choice for summer gatherings.
Why You’ll Love This Summer Vegetable Gratin
This Summer Vegetable Gratin is more than just delicious; it has numerous benefits that make it an ideal addition to your menu.
- Easy to Prepare: With simple ingredients and straightforward steps, this dish comes together quickly, perfect for busy weeknights.
- Flavor-Packed: The combination of fresh herbs and seasonal vegetables ensures each bite bursts with flavor.
- Versatile Side Dish: Pair it with grilled meats, serve it alongside pasta, or enjoy it on its own as a light meal.
- Healthy Ingredients: Packed with vitamins from colorful veggies, it’s a nutritious option for any occasion.
- Low FODMAP Friendly: Suitable for those following a low FODMAP diet without sacrificing taste.
Tools and Preparation
Having the right tools will make your cooking experience smooth and enjoyable.
Essential Tools and Equipment
- Baking dish (8 x 8-inch | 20 x 20 cm)
- Medium skillet
- Small bowl
- Knife
- Cutting board
Importance of Each Tool
- Baking dish: Ensures even cooking and browning of your gratin, allowing all the flavors to meld beautifully.
- Medium skillet: Ideal for sautéing vegetables evenly, giving them the perfect texture before they go into the oven.
Ingredients
A delicious Low FODMAP Summer Vegetable Gratin recipe. The perfect side dish with colourful summer vegetables topped with grated cheese.
Vegetables
- 13.7 oz | 390g zucchini (1 medium, or 1/2 green zucchini and 1/2 yellow zucchini)
- 5.29 oz | 150g eggplant (1 small)
- 8.4 oz | 238g common tomatoes (2 medium)
- 1.9 oz | 50g leek leaves (thinly sliced)
- 2 tbsp olive oil (plus more to drizzle)
- Salt and black pepper to taste
Tomato-Herb Broth
- 2 tbsp | 28g tomato paste (low FODMAP, no onions or garlic added)
- 1/2 cup | 75ml water
- 1 tsp dried oregano
- 1 tsp dried thyme (optional)
- 1 tsp salt
Topping
- 1/2 cup | 80g grated mozzarella cheese
- 1 tbsp fresh basil leaves (thinly chopped)
How to Make Summer Vegetable Gratin
Step 1: Preheat the Oven
Preheat your oven to 400° F | 200ºC so it’s ready when you need it.
Step 2: Sauté Leek Leaves
Heat olive oil in a medium skillet over medium heat.
* Add the leek leaves and cook until tender, about 3 to 5 minutes.
* Transfer the cooked leek leaves to an 8 x 8-inch baking dish, covering the bottom evenly.
Step 3: Prepare Tomato-Herb Broth
In a small bowl:
* Stir together the water, tomato paste, dried oregano, dried thyme (if using), and salt until well combined. Set aside.
Step 4: Cut Vegetables
Wash all the vegetables thoroughly.
* Cut them into 1/4-inch rounds.
* Layer them in the baking dish on top of the leek leaves in alternating rows until the dish is filled snugly but not overcrowded.
Step 5: Add Broth and Bake
Strain the herb broth over the arranged vegetables.
* Season with salt and black pepper.
* Drizzle some olive oil on top.
* Cover with aluminum foil and bake until tender for about 40 minutes.
Step 6: Add Cheese Topping
Remove the foil from the baking dish.
* Sprinkle grated mozzarella cheese evenly over the top.
* Bake uncovered until melted and golden brown for about another 15 minutes.
Step 7: Serve
Let it sit for at least 10 minutes before garnishing with fresh basil leaves before serving. Enjoy your delicious Summer Vegetable Gratin!
How to Serve Summer Vegetable Gratin
Summer Vegetable Gratin is a vibrant dish that brings the flavors of the season to your table. Its colorful layers not only look appealing but also make for a versatile side dish that pairs well with many meals.
With Grilled Meats
- Chicken: The lightness of grilled chicken complements the rich flavors of the gratin.
- Steak: A juicy steak adds a hearty touch that balances the dish’s freshness.
- Fish: Pairing with grilled or baked fish elevates the meal with a lighter, healthier option.
As a Standalone Dish
- Light Lunch: Enjoy it warm or at room temperature for a satisfying, low-calorie lunch.
- Picnic Treat: Pack slices in your picnic basket for an easy and delicious outdoor meal.
With Fresh Salads
- Garden Salad: A simple garden salad with vinaigrette enhances the vegetables’ brightness.
- Caprese Salad: The fresh mozzarella and basil in Caprese salad echo the gratin’s flavors perfectly.
How to Perfect Summer Vegetable Gratin
Creating the ideal Summer Vegetable Gratin takes a few careful steps. Follow these tips to ensure your dish turns out delicious every time.
- Use Fresh Ingredients: Choose seasonal vegetables for the best flavor and nutrition.
- Slice Evenly: Ensure all vegetables are cut into uniform rounds for even cooking.
- Don’t Overcrowd: Arrange vegetables snugly but avoid cramming them into the dish to allow proper heat circulation.
- Adjust Seasoning: Taste before baking; feel free to add more herbs or spices based on your preference.
- Let It Rest: Allow the gratin to sit after baking to set properly, enhancing texture and flavor.
- Experiment with Cheese: While mozzarella is classic, try different cheeses like feta or goat cheese for unique twists.
Best Side Dishes for Summer Vegetable Gratin
Summer Vegetable Gratin pairs beautifully with various side dishes, making it perfect for any occasion. Here are some great options to complement this vibrant dish.
- Grilled Corn on the Cob: Sweet and smoky corn adds a delightful crunch alongside the gratin.
- Quinoa Salad: A refreshing mix of quinoa, cucumber, and herbs provides a healthy, protein-packed side.
- Roasted Potatoes: Crispy roasted potatoes offer a satisfying contrast in texture and flavor.
- Garlic Bread: Warm garlic bread serves as a comforting carb option that everyone loves.
- Couscous Pilaf: Light and fluffy couscous infused with herbs makes a flavorful pairing that’s easy to prepare.
- Coleslaw: A tangy coleslaw brings brightness and crunch that balances the richness of the gratin.
Common Mistakes to Avoid
When making a Summer Vegetable Gratin, it’s easy to overlook some key details. Here are some common mistakes to watch out for:
- Skipping the seasoning: Not seasoning your vegetables can lead to bland flavors. Always taste and adjust salt and pepper as needed before baking.
- Overcrowding the dish: Placing too many vegetables in the baking dish can prevent them from cooking evenly. Ensure there’s enough space between the slices for proper roasting.
- Not letting it rest: Cutting into your gratin immediately after baking can result in a messy serving. Allow it to sit for at least 10 minutes to set before serving.
- Ignoring vegetable freshness: Using wilted or old vegetables will affect the dish’s flavor and texture. Always select fresh, vibrant produce for the best results.
- Using high FODMAP ingredients: If you’re following a low FODMAP diet, avoid using traditional tomato paste that contains onions or garlic. Opt for a low FODMAP version instead.
Refrigerator Storage
- Store leftovers in an airtight container.
- They will keep for up to 3–4 days in the refrigerator.
Freezing Instructions
- Freeze in a freezer-safe container.
- The gratin can be stored for up to 2–3 months.
Reheating Instructions
- Oven: Preheat to 350° F | 175° C and bake until heated through, about 20-25 minutes.
- Microwave: Heat on medium power in short intervals, stirring occasionally until hot.
- Stovetop: Reheat on low heat in a skillet with a lid, stirring gently until warm.
Frequently Asked Questions
What is Summer Vegetable Gratin?
Summer Vegetable Gratin is a colorful dish made with layers of fresh summer vegetables, topped with cheese, and baked until golden and bubbly. It’s a great way to showcase seasonal produce.
Can I customize my Summer Vegetable Gratin?
Absolutely! You can swap in different vegetables like bell peppers or squash based on what you have available or prefer. Just remember to keep similar cooking times for best results.
Is Summer Vegetable Gratin suitable for meal prep?
Yes, this dish is excellent for meal prep! It stores well and can be reheated easily throughout the week, making it perfect for quick lunches or dinners.
How do I serve Summer Vegetable Gratin?
This gratin works beautifully as a side dish alongside grilled meats or as a light main course paired with a salad.
Final Thoughts
The Summer Vegetable Gratin is not only delicious but also versatile and healthy. You can customize it with your favorite seasonal veggies or even add some protein if desired. Give this recipe a try; it’s sure to become a favorite!
Summer Vegetable Gratin
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately six people 1x
Description
Summer Vegetable Gratin is a vibrant, mouthwatering dish that showcases the best of seasonal produce. This easy-to-make Low FODMAP recipe combines layers of fresh zucchini, eggplant, and tomatoes, all topped with gooey melted mozzarella cheese for a delightful culinary experience. Perfect as a side dish at barbecues or family dinners, this gratin not only impresses with its colorful presentation but also offers a nutritious option packed with vitamins. Enjoy it warm or at room temperature; this versatile dish makes an excellent light meal on its own or pairs beautifully with grilled meats and salads.
Ingredients
- 1 medium zucchini (13.7 oz | 390g)
- 1 small eggplant (5.29 oz | 150g)
- 2 medium tomatoes (8.4 oz | 238g)
- Thinly sliced leek leaves (1.9 oz | 50g)
- 2 tbsp olive oil
- 1/2 cup grated mozzarella cheese (80g)
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté leeks until tender.
- Arrange sautéed leeks in an 8 x 8-inch baking dish.
- Slice vegetables into 1/4-inch rounds and layer them over the leeks.
- Mix together tomato paste, water, oregano, thyme, and salt in a bowl; pour over vegetables.
- Cover with foil and bake for about 40 minutes; then sprinkle cheese on top and bake uncovered until golden brown (15 minutes).
- Let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Sides
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 165g
- Calories: 180
- Sugar: 4g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
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