Recipe: Appetizing Vegetable gratin

Vegetable gratin. In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. Who can resist a lovely, cheesy bake straight out of the oven, all oozy and bubbling with a cripsy golden top? Stir in shredded cheddar until melted.

In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Sprinkle bread crumb mixture over the top of vegetables. When it seems like summer markets are being overrun by zucchini and tomatoes, it's time for a summer vegetable gratin. You can have Vegetable gratin using 4 ingredients and 3 steps. Here is how you cook it.

Ingredients of Vegetable gratin

1. You need of carrot, 1/2 broccoli, 2 medium potatoes, baby corn, red &yellow peppers, spinach, roughly chopped.
2. It's of Green onions, 3 cloves garlic chopped, 1tbsp oil.
3. Prepare of flour, 1/2 cup milk, 1/2 vegetable stock, 2 tbsp butter.
4. You need of cheese of your choice, salt & pepper to taste, 2 tbsp bread crumbs.

Layered with onions and garlic and topped with a mixture of buttery breadcrumbs and Parmesan cheese, this baked vegetable dish is the anecdote to one more zucchini salad. Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping. But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead. Plus, the bread soaks up all the juicy tomato goodness.

Vegetable gratin step by step

1. Place a pan on medium heat, add oil, half onions and garlic and stir fry until translucent, add vegetables, seasoning, cover and cook until just done. remove in a baking dish..
2. In the same pan, add 1/2 butter, once melted, add remaining onions and stir fry until translucent, add flour and mix well, until the flour starts smelling aromatic, about 2-3 minutes, turn heat to low and add milk and stock, stirring constantly until slightly thickened, turn heat off, stir in half the cheese, seasoning and continue stirring until well incorporated, check seasoning..
3. Preheat oven to 180 degrees celcius, pour the white sauce onto the vegetables, top with bread crumbs and remaining cheese and bake for 25 minutes. cool and serve with a side of salad or steak..

If you can't find marjoram, fresh basil or oregano makes a good substitute. Get your kids to eat their vegetables with this cheesy, creamy green gratin. You can use almost any chopped veggies you want, but it tastes especially great with broccoli, spinach, and zucchini. If you can't find Cantal cheese, use cheddar instead. Root Vegetable Gratin The key to gratins is having all the ingredients—whether they're basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate.

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