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Roasted Vegetable Gratin
By Melissa's Corporate Chefs

Roasted Vegetable Gratin


1 Sweet Potato -- peeled and chopped
4 carrots chopped
2 cloves Organic Garlic - crushed
1/2 Onion -- thinly sliced
1 Eggplant (small) cubed
2 Organic Bell Pepper Green chopped
4 Tomatoes chopped
2 Organic Zucchini sliced
1 tablespoon Basil cut into shreds
1/2 tablespoon Oregano or marjoram-- chopped
1/2 tablespoon Thyme chopped
2 tablespoons Italian Parsley chopped
1 package Melissa’s Peeled Baby Red Beets - chopped
1 jar Your favorite Pasta Sauce


Cook sweet potato in boiling, salted water until almost tender. Drain and set aside.

In a large sauté pan, heat oil and sauté onions and carrots until onions are translucent.

Add garlic and sauté briefly. Mix onion mixture together with remaining ingredients including reserved sweet potato.

Spoon into a gratin dish, pour sauce over vegetables and cook in a 450 degree oven until vegetables are tender, about 30 minutes.


Most any vegetable can be roasted in this fashion.