Colorful Vegetable Gratin
Pane-Bistecca
Eggplant, zucchini, pepperoni, tomatoes mixed with onions and fennel…. a delicate colorful vegetable gratin. This dish is also very simple and cooked quickly and tastes really wonderful! Colorful vegetables are wonderful to play with. I love to mix colors and with this gratin, you can do that by alternating layers of vegetable slices. This makes it wonderfully colorful. The gratin is topped with tomato sauce and cheese.
A great dish and served with brad it is a full meal!
A great dish and served with brad it is a full meal!
Ingredients
2 Zucchini, yellow and green
2 Eggplants
2 Tomatoes
2 Capsicum different colors
2 Fennel
2 Onions
Salt and Pepper
400 ml Tomato sauce
grated Parmesan
Instructions
1
Step 1
Thinly slice all the vegetables, except the onion, and layer them in a greased baking dish, one vegetable at a time, mixed colorfully.
2
Step 2
Chop the onion and sprinkle it on top. Season with salt and pepper.
3
Step 3
Pour the jar of tomato sauce on top and sprinkle with parmesan cheese.
4
Step 4
Bake in the oven at 180 C degrees for about 30-40 minutes.
Notes
The gratin goes very well with grilled meat or fish or is quite sufficient as a vegetarian dish with rice or potatoes.
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