Savory Vegetable Gratin

I initially crafted this recipe back in Summer 2017 when I was really getting into meal prepping for the first time. I was on a kick to find ways to increase my dietary fiber intake while keeping kcals lower.

This is gold! So, so, so yummy!

TIPS: Steps 2-4 can be done in advance and refrigerated overnight (covered in plastic wrap) then pick up at Step 5 to finalize the next day. To make this recipe OvoVege or Vegan, leave out the cheese (and then it’s a Savory Vegetable Casserole, not Gratin)

NOTES: Any leftovers refrigerate and reheat fairly well, but beware of the tomatoes wilting with cooling and reheating.

Savory Vegetable Gratin Recipe

Ingredients

• 1 (15.5 oz) can cut sweet potatoes in light syrup, drained (and rinsed of syrup, if desired)
• 1 (10 oz) bag frozen broccoli, thawed
• 2 large zucchini, sliced
• 2 Roma tomatoes, thickly sliced
• 1 large red bell pepper, cored and chopped
• 2 large carrots, shredded
• 1/3 large red onion, chopped
• 5 Tbsp extra virgin olive oil, divided
• 1/2 cup grated Parmesan & Romano cheese
• 2 Tbsp Italian bread crumbs (see my Italian-style Bread Crumbs recipe)
• 1/2 tsp sea salt, divided
• 1/2 tsp ground black pepper, divided

Directions

1. Heat oven to 400^◦ F.
2. In a 9″ x 13″ baking dish, toss drained 15.5 oz canned yams, 1 chopped large red bell pepper, and 2 shredded large carrots with 2 Tbsp extra virgin olive oil, then spread evenly across bottom of dish.
3. Sprinkle 1/4 tsp sea salt and 1/4 tsp ground black pepper over veggie mixture.
4. Layer in order over the salt and pepper: chopped 1/3 large red onion, 2 sliced large zucchini, and 10 oz thawed broccoli.
5. Drizzle 2 Tbsp extra virgin olive oil over the veggie mixture.
6. Layer thickly sliced 2 Roma tomatoes over the extra virgin olive oil.
7. Sprinkle remaining 1/4 tsp sea salt and remaining 1/4 tsp ground black pepper over the tomatoes.
8. In a small bowl, combine 1/2 cup grated Parmesan & Romano cheese and 2 Tbsp Italian-style Bread Crumbs.
9. Sprinkle cheese mixture over salt and pepper.
10. Bake 40 mins (uncovered) on center rack.

Nutrition Facts
Servings: 12
Amount per serving
Calories	162
% Daily Value*
Total Fat 9.1g	12%
Saturated Fat 2.9g	14%
Cholesterol 10mg	3%
Sodium 212mg	9%
Total Carbohydrate 14.2g	5%
Dietary Fiber 2.8g	10%
Total Sugars 8.7g
Protein 5.8g
Vitamin D 0mcg	0%
Calcium 138mg	11%
Iron 1mg	3%
Potassium 314mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg #LowFat