Melissa's Corporate Chefs
Roasted Vegetable Gratin
Roasted Vegetable Gratin
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
European
Servings
8 - 10 servings
Prep Time
10 minutes
Cook Time
55 minutes
Ingredients
-
1 sweet potato - peeled and chopped
-
4 carrots, chopped
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2 cloves organic garlic - crushed
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1/2 onion - thinly sliced
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1 eggplant (small) cubed
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2 Organic Bell Peppers (green) chopped
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4 tomatoes, chopped
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2 organic zucchinis, sliced
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1 tablespoon basil, cut into shreds
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1/2 tablespoon oregano or marjoram - chopped
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1/2 tablespoon thyme, chopped
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2 tablespoons Italian parsley, chopped
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1 package Melissa’s Peeled Baby Red Beets - chopped
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1 jar of your favorite pasta sauce
Directions
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.
Recipe Note
Most any vegetable can be roasted in this fashion.
Filed in:
Baby Red Beets,
Basil,
Carrots,
Eggplant,
Gratin,
Italian Parsley,
Onion,
Oregano,
Organic Bell Pepper,
Organic Carrots,
Organic Garlic,
Organic Sweet Potatoes,
Organic Tomatoes,
Organic Yellow Onions,
Organic Zucchini,
Organic Zucchinis,
Roasted,
Roasted Vegetable Gratin,
Roasted Vegetables,
Side Dish,
Sweet Potato,
Thyme,
Tomatoes,
Vegetables
