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
Scale
- 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