Description

Rainbow Vegetable Gratin is a vibrant and hearty baked dish featuring a colorful assortment of sautéed vegetables layered in a creamy cheese sauce and topped with a crispy breadcrumb crust. This nutritious and visually appealing gratin is perfect as a vegetarian main course or a flavorful side dish for any meal.

Ingredients

Scale

For the Gratin

2 cups zucchini, sliced
2 cups bell peppers (red, yellow, green), chopped
2 cups carrots, sliced
2 cups broccoli florets
1 cup cherry tomatoes, halved
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme (or fresh thyme)
1 teaspoon dried oregano

For the Creamy Sauce

1 cup heavy cream (or plant-based cream)
1 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)
1/4 cup grated Parmesan cheese (optional)
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste

For the Topping

1 cup breadcrumbs (panko or regular)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese (optional)
Fresh herbs for garnish (such as parsley or basil)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish or gratin dish with olive oil or cooking spray to prevent sticking.
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant. Stir in zucchini, bell peppers, carrots, and broccoli. Season with salt, pepper, thyme, and oregano. Cook for 5-7 minutes until vegetables begin to soften. Gently fold in cherry tomatoes and remove the skillet from the heat.
Prepare the Creamy Sauce: In a saucepan over medium heat, whisk together flour and a small splash of the cream until smooth, creating a roux. Gradually add the remaining cream while stirring continuously until the mixture thickens to a creamy consistency. Remove from heat and stir in shredded cheese, Parmesan (if using), Dijon mustard (if using), and salt and pepper to taste until well combined.
Assemble the Gratin: Spread the sautéed vegetables evenly in the prepared baking dish. Pour the creamy cheese sauce over the vegetables, ensuring everything is well coated.
Add the Topping: In a small bowl, mix breadcrumbs with olive oil and grated Parmesan cheese (if using) until the crumbs are evenly coated. Sprinkle this mixture evenly over the top of the creamy vegetables and sauce.
Bake the Gratin: Place the baking dish in the oven and bake for 30-35 minutes or until the top is golden brown and vegetables are tender when pierced with a fork. Remove from the oven and let it cool slightly before serving.
Serve: Garnish with fresh herbs such as parsley or basil if desired. Serve warm as a delicious side dish or a hearty vegetarian main course.

Notes

You can substitute or add seasonal vegetables like eggplant, asparagus, or spinach according to preference.
For a vegan version, use plant-based cream and vegan cheese alternatives.
Add a pinch of red pepper flakes or hot sauce to the creamy sauce for extra heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
This gratin can be prepared ahead and refrigerated, then baked when ready to serve.
You may freeze the unbaked gratin for up to 2 months; bake directly from frozen, adding additional cooking time.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: rainbow vegetable gratin, baked vegetable gratin, creamy vegetable casserole, vegetarian gratin, colorful vegetable dish, cheesy vegetable bake