How should I arrange the vegetables in the gratin dish?

You can arrange the thinly sliced zucchini, plum tomatoes, and eggplant by color or randomly in two or three rows, packing them tightly together until the dish is filled.

Are the yellow onions a mandatory ingredient?

No, the yellow onions are optional. If you choose to use them, they are sauteed with oil, garlic, and thyme before layering the other vegetables.

What are the best ways to serve this Mediterranean Vegetable Gratin?

This gratin can be served warm alongside polenta, or cold on top of freshly baked baguette or ciabatta for a delicious meal.

Can I adjust the amount of garlic and thyme?

Yes, the recipe suggests 2-4 cloves of garlic depending on your preference, and you can use either 1 tablespoon of dried thyme or 3 tablespoons of fresh thyme leaves.

How should I store leftover Mediterranean Vegetable Gratin?

The recipe suggests serving this dish warm or cold, implying it holds well. Store leftovers in an airtight container in the refrigerator for 3-4 days.

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Mediterranean Vegetable Gratin
[Vegan, Gluten-Free]

KB By: Katharina Boden

Author Bio

I’m Kati, a photographer, food enthusiast, and travel lover born in Germany, now living in... Read More

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Mediterranean Vegetable Gratin [Vegan, Gluten-Free]

224

Dairy Free

This vegetable gratin tastes like summer and takes you on a little trip to Southern Europe. It’s enjoyed best when served warm, either with polenta or potato wedges but really, you can put it with pretty much anything – it's delicous.

Ingredients You Need for Mediterranean Vegetable Gratin [Vegan, Gluten-Free]

2-4 cloves of garlic (depending on your personal garlic preference), chopped
1 tablespoon dried thyme or 3 tablespoons fresh thyme leaves
4 tablespoons olive oil
2 medium zucchini, cut into thin slices
3-4 plum tomatoes, cut into thin slices
2 small eggplants, cut into thin slices
Basil to garnish
2 yellow onions (optional)

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How to Prepare Mediterranean Vegetable Gratin [Vegan, Gluten-Free]

Preheat oven to 400°F.
If you like onions, heat up a large skillet over medium heat, add 2 tablespoons of oil as well as the onions and cook them for 2-3 minutes.
Add the garlic and thyme and cook them mixture for another 2 min. Set this mixture aside.
Pour the onion mixture into an 8-inch ovenproof dish or if you didn't cook onions simply skip the step and continue with the next.
Arrange the vegetable slices by color or randomly in two or three rows, packing the rows tightly together until the dish is filled.
Season this with salt and pepper and either drizzle it with remaining 2 tablespoons of olive oil or sprinkle it with garlic, thyme, and oil mixture and carefully rub this onto and between the vegetables.
Bake it, uncovered, for 15 minutes. Then reduce the heat to 350°F and continue baking it for another 45-50 minutes.
Serve this warm with polenta or cold on top of freshly baked baguette or ciabatta.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.