Spring Vegetable Gratin

Spring Gratin by Hungry Goddess

Gratin is like a Siren Song in my head.  Do you hear that Siren Song too?

This recipe doesn’t even need cream or sauce (which I like to add in fall or winter) – just Gruyere Cheese, Herbed Bread Crumbs and tenderly Roasted Vegetables baked to melted goodness.

I want to make this recipe inspirational for you – pick the vegetables that you love and use them.  For this Spring Gratin, I chose my beloved Brussel Sprouts, Campari Tomatoes and beautiful early Zucchini, but you can choose your favorites.

Newer research is pushing the benefits of roasted tomatoes versus raw.  Roasted Tomatoes have shown to increase levels of lycopene in people.  Lycopene is a very important anti-oxidant that may helps protect against several types of cancers (breast, pancreas, intestinal), particularly prostate cancer.  Spring Gratin is a delicious delivery of lycopene if you include tomatoes!

Add some chopped tarragon to your bread crumbs for an extra layer of flavor.  I had some lovely cod that I served with the Gratin but really, it goes with just about anything or all on its own!

Enjoy the Spring Vegetable Gratin and share your latest Spring recipe!

5.0 from 1 reviews
Spring Vegetable Gratin
Recipe type: side dish
Cuisine: spring
Prep time: 
Cook time: 
Total time: 
Serves: 4+
Gratin is a dish for all seasons - add your favorite seasonal veggies!
  • Choose your veggies & use the amount to cover your baking tray.
  • Add the Gruyere and Bread Crumbs lightly to the top.
  • 1-2 pounds Brussel Sprouts (trimmed, outer leaves removed, cut in half or quarters)
  • 1 - poundsTomatoes (washed and quartered)
  • 2 Zucchini (washed and sliced thick)
  • 2 - 3 TB Extra Virgin Olive Oil
  • 1.5 cups Gruyere Cheese (or more to your taste)
  • ½ cup Panko Bread Crumbs (or more to your taste)
  • 1 TB butter (softened a bit & mixed into the bread crumbs)
  • 1-2 TB Chopped Fresh Tarragon
  • Zest of 1 lemon
  • Salt and Pepper
  1. Preheat oven to 425.
  2. Peel and chop your veggies. (I like my veggies crisp but if you like them soft, saute them in a pan for a few minutes before putting them in the oven.)
  3. Toss the veggies in 2 TB EVOO to lightly coat.
  4. Put veggies in single layer on a baking pan.
  5. Mix the cheese, bread crumbs, butter, tarragon, lemon zest and salt and pepper to taste in a bowl.
  6. Sprinkle the cheese and bread crumb mixture over the vegetables.
  7. Bake, uncovered, until the vegetables are just tender and the topping is melted and golden brown - approx 15 - 20 min, depending on the thickness of your vegetables.
  8. Serve hot and melted - pairs well with fish!

 veggies for spring gratin

 spring vegetable gratin by the hungry goddess

Baked Cod with Spring Gratin from The Hungry Goddess

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About Kimberly Moore - The Hungry Goddess Herself

4 Responses to “Spring Vegetable Gratin”

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  1. When someone can make vegies look so good, I know i’s time to bookmark the page. Terrific!!!!
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