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Greek Vegetable Gratin

Makes: 6  servings Prep 45 mins Bake 375°F1 hr 30 mins Stand 15 mins

Ingredients

  • 1 tablespoon  olive oil
  • 2 medium onions, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1/2 teaspoon  salt, divided
  • 1/2 teaspoon  freshly ground black pepper, divided
  • 1 tablespoon  minced garlic
  • 1 ounce can (14-1/2 oz.) diced tomatoes in juice (do not drain)
  • 2 pounds  baking potatoes (4 medium)
  • 1 pound  carrots
  • 2 large zucchini (1 lb.)
  • 4 tablespoons  freshly grated Parmesan cheese, divided
  • 1/2 cup  crumbled feta cheese, divided
  • 3/4 cup  vegetable broth
  • 2 tablespoons  chopped fresh dill
  • Tossed green salad, optional

Directions

1. Heat oven to 375 degree F. Lightly grease a shallow 3-1/2- to 4-quart baking dish. For sauce, heat oil in a 12-inch skillet over medium-low heat. Add onions, bell pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; cook 10 to 15 minutes or until vegetables soften and begin to brown. Add garlic; cook 1 minute, stirring. Add tomatoes and juice and bring to a boil; reduce heat and simmer 5 minutes more. Set aside.

2. Cut potatoes crosswise into 1/4-inch-thick slices. Thinly slice carrots on the diagonal. Cut zucchini lengthwise into 1/4-inch-thick slices. Arrange one third of the potato and carrot slices in the bottom of prepared dish. Sprinkle with 1 tablespoon of the Parmesan cheese. Arrange half of the zucchini slices over potatoes. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Spread one third of the sauce (1 cup) over zucchini. Sprinkle with 1/4 cup of the feta cheese. Repeat. Arrange remaining potatoes and carrots on top, spread with remaining sauce. Pour broth over vegetables, then sprinkle with remaining 2 tablespoons Parmesan.

3. Cover dish with greased foil. Bake 40 minutes. Uncover and bake 50 to 60 minutes more or until potatoes are tender and a small knife inserted in center of dish comes out easily. Let gratin stand 15 minutes before serving. Serve with tossed green salad, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)280,
  • Fat, total(g)8,
  • chol.(mg)13,
  • sat. fat(g)3,
  • carb.(g)46,
  • fiber(g)7,
  • pro.(g)10,
  • sodium(mg)673,
  • Percent Daily Values are based on a 2,000 calorie diet