Tomato, zucchini and capsicum gratin
This tomato, zucchini, and capsicum gratin is a delicious combination of fresh vegetables layered with feta cheese and seasoned with oregano, topped with a crispy breadcrumb crust. It’s perfect as a light lunch or a side dish for dinner, providing a satisfying crunch and rich flavors.
Cook time 40 min
Prep time 25 min
Ingredients:
1 short spray cooking spray oil1/2 cup feta cheese
2 tbsp dried oregano
1/2 cup bread crumbs
1 tsp olive oil
6 tomatoes
2 zucchini
1 red pepper
Tomato, zucchini, and capsicum gratin is a delightful and nutritious dish that combines fresh vegetables with the rich flavors of feta cheese and oregano. This recipe is perfect for a light lunch or a side dish at dinner. The addition of breadcrumbs gives it a delightful crunch. Let's get started on making this deliciously easy gratin.
Instructions:
Preheat your oven to 180°C (350°F).
Lightly spray a baking dish with cooking spray oil to prevent sticking.
- Slice the tomatoes into thin rounds.
- Slice the zucchini into thin rounds.
- Cut the red capsicum into thin strips.
Arrange the vegetables in the prepared baking dish, alternating slices of tomatoes, zucchini, and red capsicum. Continue layering until all vegetables are used.
Sprinkle the dried oregano evenly over the layered vegetables.
Crumble the feta cheese evenly over the top of the seasoned vegetables.
In a small bowl, combine the bread crumbs with the olive oil. Mix well until the bread crumbs are evenly coated with the oil.
Sprinkle the bread crumb mixture evenly over the top of the cheese-topped vegetables.
Place the prepared dish in the preheated oven and bake for 35-40 minutes, or until the vegetables are tender and the top is golden and crisp.
Remove the gratin from the oven and let it cool slightly before serving. Enjoy the warm, delicious flavors of your homemade Tomato, Zucchini, and Capsicum Gratin.
There you have it, a scrumptious Tomato, zucchini, and capsicum gratin that's perfect for any meal. The combination of fresh vegetables and the rich, savory topping makes for a satisfying dish. Enjoy this gratin on its own or as a complement to your main course. Bon appétit!
Tomato, zucchini and capsicum gratin FAQ:
Bake the gratin for 35-40 minutes in a preheated oven at 180°C (350°F) until the vegetables are tender and the top is golden and crisp.
The gratin is done when the vegetables are tender and the breadcrumb topping is golden brown. You can check the doneness by inserting a fork into the vegetables to ensure they are soft.
Yes, you can substitute dried oregano with fresh herbs. Use three times the amount of fresh oregano for similar flavor. However, adjust based on your taste preference.
To store leftovers, let the gratin cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat in the oven or microwave before serving.
If you prefer a different cheese, you can substitute feta with goat cheese or mozzarella for a milder flavor. However, the taste and texture will change accordingly.
Tips:
- Be sure to evenly slice the vegetables to ensure they cook uniformly.
- If you prefer a richer flavor, you can add a bit more olive oil or mix in some grated Parmesan with the breadcrumbs.
- For added freshness, consider garnishing the gratin with freshly chopped basil or parsley after baking.
- To save time, you can prepare the vegetable slices and the breadcrumb mixture in advance and store them separately in the refrigerator until you're ready to assemble and bake the gratin.
- If you're avoiding gluten, replace the bread crumbs with a gluten-free alternative or finely chopped nuts for a delicious twist.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 10g
Carbohydrates 27g
Fiber 8g
Sugar 11g
Fat 9g
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