This Roasted Vegetable Gratin is a delicious way to make vegetables the star of your meal. Layers of tender roasted courgette (zucchini) and aubergine (eggplant) are baked with a rich tomato sauce, topped with a sprinkle of cheese and crispy wholewheat breadcrumbs for the ultimate comforting vegetable bake.
Whether you serve it as a hearty vegetarian main with your favourite sides or as a flavour-packed accompaniment to grilled meats or fish, it's an easy dish that's full of colour and flavour. Best of all, once the vegetables are roasted, everything is layered into one dish and baked until golden and bubbling for a simple meal the whole family will enjoy.h in the middle of the table for everyone to dig in with some other sides of choice.
Calories in Roasted Vegetable Gratin
This recipe serves 4 and is 300 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Olive Oil: Used to lightly coat the vegetables before roasting, helping them become tender and lightly caramelised.
- Courgettes (Zucchini): Roast beautifully and become soft and sweet, making them perfect for layering in the gratin.
- Aubergine (Eggplant): Adds a rich, creamy texture and delicious savoury flavour once roasted.
- Onion: Adds natural sweetness and extra depth of flavour to the sauce.
- Chopped Tomatoes: Use a good-quality brand for the richest flavour, as they form the base of the sauce.
- Garlic: Adds plenty of savoury flavour that complements the roasted vegetables perfectly.
- Roasted Red Pepper: Gives the sauce a subtle sweetness and extra depth of flavour.
- Maple Syrup: Just a small amount balances the acidity of the tomatoes without making the sauce sweet.
- Red Chilli Flakes: Add a gentle warmth. Leave them out if you prefer a milder dish.
- Whole Wheat Bread: Lightly toasting the bread before blitzing helps create crisp, golden breadcrumbs.
- Mixed Herbs: Add a classic herby flavour that pairs perfectly with the tomato sauce and roasted vegetables.
- Cheddar: Melts beautifully, adding a rich, savoury flavour and helping to create a delicious golden topping.
- Mozzarella: Melts into a delicious golden topping with plenty of cheesy goodness.
- Salt and Black Pepper: Season the vegetables and sauce to bring out all the flavours.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of ways to adapt this Roasted Vegetable Gratin to suit your tastes or make use of ingredients you already have.
- Add protein: Layer in cooked lentils, butter beans or chickpeas to turn it into a more substantial vegetarian main.
- Use different vegetables: Swap the courgettes and aubergine for sliced butternut squash, sweet potatoes, mushrooms, peppers, fennel or tomatoes, or use a mixture of your favourites.
- Add leafy greens: Layer in some wilted spinach or kale for an extra boost of vegetables.
- Try a different sauce: Replace the homemade sauce with your favourite marinara or tomato pasta sauce to save time.
- Use ready-made breadcrumbs: Swap the homemade wholewheat breadcrumbs for panko breadcrumbs, fresh breadcrumbs or gluten-free breadcrumbs if preferred.
- Try different cheeses: Use Parmesan, Gruyère, Red Leicester, havarti, provolone or a reduced-fat cheese blend that melts well.
- Add extra herbs: Fresh basil, oregano, thyme or parsley all work beautifully with the tomato sauce and roasted vegetables.
- Add some heat: Increase the chilli flakes or add a pinch of cayenne pepper for a spicier gratin.
- Make it gluten free: Use gluten-free breadcrumbs or gluten-free bread to make the topping.
Serving Suggestions
This Roasted Vegetable Gratin is delicious served as either a vegetarian main or a hearty side dish. Here are some of my favourite ways to enjoy it:
- Serve with a crisp green salad for a light vegetarian meal.
- Pair with grilled chicken, turkey or pork.
- Serve alongside roast beef, lamb or gammon.
- Enjoy with grilled or baked fish, such as salmon or cod.
- Add a side of garlic bread or warm crusty bread to soak up the delicious tomato sauce.
- Serve with grilled sausages or meatballs.
- Enjoy on its own as a comforting vegetarian main course.
Storing, Freezing and Reheating
Storing
Allow the gratin to cool completely before covering or transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing
This Roasted Vegetable Gratin freezes well. Allow it to cool completely, then wrap the whole dish tightly or portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave until piping hot, or warm the gratin in a preheated oven at 180°C (160°C fan/350°F) for 20-25 minutes, or until heated through and the topping is crisp again.
More Vegetarian Recipes
Looking for some more vegetarian recipes to try? Check out these:
See more Vegetarian Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Roasted Vegetables Gratin
This Roasted Vegetable Gratin layers tender roasted vegetables with a rich tomato sauce, melted cheese and a crispy golden breadcrumb topping for a delicious, comforting meal.
Ingredients
- 1 tablespoon of olive oil
- 500g (17.5oz) of zucchini, sliced lenthways
- 500g (17.5oz) of eggplant (aubergine), sliced in half lengthways and then sliced in half again
- 1 onion, roughly chopped
For the sauce:
- 1 can of chopped tomatoes in rich tomato sauce (use a good brand)
- 3 cloves of garlic, crushed
- 1 roasted red pepper in brine, drained
- ½ tablespoon of maple syrup
- pinch of red chilli flakes
For the topping:
- 4 slices of whole wheat bread, light toasted
- ½ tablespoon of mixed herbs
- 60g (2oz) of cheddar
- 100g (3.5oz) of mozzarella
- salt and black pepper
Instructions
- Preheat the oven to 180°C fan / 200°C / 400°F / Gas Mark 6.
- Line a baking tray with parchment paper.
- Add the zucchini, aubergine, and onion to a baking tray lined with parchment paper. Season with salt and black pepper, drizzled with the olive oil and toss until all coated, then spread out on the tray in a single layer.
- Roast for 20 minutes.
- Meanwhile, add the chopped tomatoes, roasted red peppers, garlic, maple syrup and a pinch of red chilli flakes to a blender and blend until smooth. Alternatively, use a stick blender.
- Spread one-third of the sauce over the base of a baking dish. Arrange half of the roasted vegetables on top, then spoon over another one-third of the sauce.
- Add the remaining roasted vegetables, then pour over the remaining sauce.
- Blitz the bread until it resembles fine breadcrumbs, then mix with the mixed herbs, Parmesan and mozzarella.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 40–45 minutes, or until the topping is crisp and golden.
- Leave to stand for 10 minutes, then slice and serve.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian Friendly - use vegetarian friendly cheese
- Gluten Free Friendly - use gluten free breadcrumbs
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
4Serving Size
1 servingAmount Per Serving Calories 300Total Fat 16gSaturated Fat 6gUnsaturated Fat 9gCholesterol 33mgSodium 762mgCarbohydrates 30gFiber 7gSugar 12gProtein 15g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Joan Murphy says
Another lovely meal tonight. I substituted red peppers for the aubergine It was scrumptious. Thank you so much for sharing your lovely recipes.