Roasted Vegetable Gratin - a great way to add some delicious vegetables to your plate.
Sometimes it can be hard to incorporate vegetables into your meal and you can become stuck in a rut of the same old vegetables cooked in the same old way.
Whether you are vegetarian or just want to try and eat more vegetables, then this is a great recipe to try.
It works well as a main course with some addition sides, or make it as a side to a different main course of your choosing.
For this Roasted Vegetable Gratin, I like to use Zucchini (Courgettes) and Eggplant (Aubergine) then for the sauce I use a batch of this delicious and easy to make Marinara Sauce.
The topping is some whole wheat bread as part of your HEb that I just blitz using the chopping bowl of my Nutri Ninja Food Processor with Auto IQ technology – until the bread was nice and fine like breadcrumbs
Are you aware of The Benefits of vegetables - check out my post for a useful write up on why Slimming Eats recommend a ⅓ vegetables with your meal.
If you find your meals tend to lack vegetables, it's a great reason to cook a dish like this Roasted Vegetable Gratin as the main part of your meal. If you think vegetables first, then sometimes it can be much easier to incorporate them into a meal. For example, instead of thinking "What vegetables can I serve with my Chicken?", think "What can I serve with my vegetables?", Look at what vegetables you have to use and then you can work on a main meal around those.
I love roasted vegetables, especially zucchini and eggplant, so this was just perfect. With the lovely delicious layers of soft roast vegetables, amazing homemade marinara sauce, cheesiness and lovely golden wholewheat breadcrumbs topping, you just can't go wrong.
All baked in one dish too, after you have roasted the vegetables, so super simple too. Once ready to serve, you can just slice and place the dish in the middle of the table for everyone to dig in with some other sides of choice.
Looking for some more recipes to try? - Previously on Slimming Eats
- 1 year ago: Bulgur Wheat, Onion, Sage and Sausage Stuffed Chicken
- 2 years ago: Asian Chicken Meatballs
- 3 years ago: Slow Cooked Chicken
- 4 years ago: Garlic and Herb Roast Potatoes
- 5 years ago: Barbecue Sauce
- 6 years ago: Fajita Chicken Pasta
- 7 years ago: Spaghetti with Roasted Butternut Squash Sauce
How will you serve this Roasted Vegetable Gratin?
Recipe Card
Roasted Vegetables Gratin
This recipe is vegetarian, Slimming Eats and Weight Watchers friendly
WW Smart Points - 6
Vegetarian - use a Italian style hard cheese which is vegetarian friendly
Ingredients
- 600g (21oz) of zucchini, sliced lenthways
- 500g (17.5oz) of eggplant (aubergine), sliced in half lengthways and then sliced in half again
- 120g (3oz) of whole wheat bread
- ½ tbs of mixed herbs
- Batch of this Homemade Marinara Sauce
- 60g (2oz) of parmesan Italian style hard cheese*
- 100g (3.5oz) of mozzarella
- salt and black pepper
- Spray oil
Instructions
- Preheat oven to 200c or 400f (gas mark 6)
- Line a baking tray with parchment paper
- Add the vegetable slices. Season with salt and black pepper and spray over the top with spray oil
- Roast in the oven for 20 mins
- Remove from the oven, then line a baking dish with half of the vegetables
- Top with Marinara Sauce, and sprinkle with half the mozzarella and half the parmesan
- Add the other half of the vegetables and some more sauce.
- Add the bread to a food processor and blitz till fine breadcrumbs.
- Dump in a bowl with the mixed herbs, remaining cheeses and season with a little salt and pepper
- Sprinkle this on the top of the last layer of vegetables and sauce
- Bake in the oven for 40-45 mins, the top should be lovely and golden.
- Allow to cool for 10 mins and then slice and serve
- Enjoy
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.
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Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 326Total Fat 11.2gSaturated Fat 6.4gCholesterol 31mgSodium 1040mgCarbohydrates 39.3gFiber 10gSugar 10.5gProtein 19.2g
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.