Vegetable Gratin
Easy comfort food of the casserole variety coming in hot. This is the perfect way to use up any leftover veggies (& veggie stems!) you don’t know what to do with. All wrapped up in a rich creamy sauce & topped with crispy buttery breadcrumbs, you’ll be going back for seconds.
This uses the same sauce as the mushroom alfredo I posted, so if you have some leftover sauce you can repurpose it here!
The Recipe:
makes 1 casserole, about 4 servings
prep takes about 15 minutes, 45 minute cook time
2 cups assorted veggies, chopped into bite size pieces (I used some broccoli florets, broccoli stems, and some cauliflower florets)
1/2 red onion, finely diced
1/2 fennel bulb, finely diced (optional)
3 cloves minced garli
1/2 c mushrooms, sliced (optional)
1/4 c veggie broth (I like TJ’s hearty veggie stock)
1/4 c gluten-free breadcrumbs
1 tbsp Italian seasoning salt
1 tsp olive oil (I like the garlic olive oil from Trader Joe’s)
Preheat oven to 375.
Put the chopped veggies of choice in a bowl & season with salt & pepper. Set aside.
In a skillet over medium heat with some avocado oil, sauté the onion & fennel about 2 minutes. Add the mushrooms & garlic, season with salt & pepper. Cook down about 3 minutes. Add the mushroom alfredo sauce & veggie broth, stir to incorporate.
Mix together the thinned sauce & the assorted veggies. Pour into a 9” glass casserole dish.
Mix together the breadcrumbs, seasoning, salt, and pepper in a small bowl. Add the oil & mix. Sprinkle over the casserole & push down into the corners so it’s flat.
Bake about 40 minutes, until bubbly & brown on top.