After a long weekend of eating absolutely nothing green, I’m pretty excited about this yummy veggie dish! Mine didn’t turn out as pretty as all the ones you see on Pinterest, but this super simple side was delicious regardless!
- Crush 4-5 garlic cloves and place in 1/4 olive oil. (I used my new Pampered Chef garlic smash and paste which I found I love EVEN MORE than my garlic press. *shocking!*)
- One small zucchini
- One small yellow squash
- Two small tomatoes
- One Russet potato
- Grease a small casserole dish and layer the veggies in an alternating pattern.
- Pour garlic oil over all veggies, sprinkle with your favorite seasonings and cheeses.
- Bake in 350* oven for 45 minutes, until all veggies are softened.
All of these measurements are really dependent on how many people you want to feed and how badly you want to scare off vampires with your garlic breath. This amount made approximately an 8 x 8 pan of veggie-awesomeness. The key to success is to slice everything as evenly as possible, so that the veggies are fully cooked at the same time. I did cheat and cut the rounds in half so each piece had a flat side which stood up better in the pan. I cannot wait to make this with veggies from my own garden!
3 thoughts on “Roasted Vegetable Gratin”
I think I’ll steal your recipe. It sounds yummy!
That is the best compliment! Thank you!
You are welcome.