Skip to main content Search
Autumn vegetable gratin

Autumn vegetable gratin
3.3 20 ratings
Prep. 10 min
Total 50 min
6 portions
Sign up for free

Ingredients

  • olive oil for greasing
  • Parmesan cheese cut into cubes (3 cm)
    50 g
  • lemon zest only, no white pith
    1
  • garlic cloves
    2
  • nutritional yeast
    1 tbsp
  • day old bread torn into pieces
    100 g
  • water
    500 g
  • swede (approx. 160 g), peeled and cut into thin slices (5 mm)
    1
  • potato (approx. 100 g), peeled and cut into thin slices (5 mm)
    1
  • fennel bulbs trimmed, core removed and cut into slices (5 mm)
    2
  • zucchini cut into thin slices (5 mm)
    1
  • red onion cut into thin slices (5 mm)
    1
  • fresh tomatoes cut into thin slices (5 mm)
    2 - 3
  • dried oregano
    1 tsp
  • dried thyme
    1 tsp
  • sea salt to taste
    ⅛ tsp
  • ground black pepper to taste
    ⅛ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 279.2 mg
Protein 8.5 g
Calories 656.8 kJ / 156.3 kcal
Fat 4.9 g
Fibre 5.7 g
Saturated Fat 1.9 g
Carbohydrates 16.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Potatoes 16 Recipes
Australia and New Zealand
Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Vegetable bake with goat's feta

4.2(139)

1 h 30 min

Raw cauliflower tabouli

4.0(27)

30 min

Baked beans

4.3(20)

13 h 25 min

Cauliflower dhal with soft steamed eggs (Diabetes)

3.3(9)

35 min

Eggplant and tomato breakfast hash with crispy tempeh

3.3(12)

40 min

Thai tofu and sweet potato cakes

3.6(40)

30 min

Sweet potato, parsnip and broccoli frittata

3.6(78)

55 min

Mediterranean carrot fritters

3.2(14)

1 h

Quinoa crumbed fish with slaw

3.8(6)

2 h

Roasted pumpkin and quinoa risotto

3.7(68)

40 min

Rice salad

4.3(33)

1 h

Risotto verde

4.2(145)

45 min