Vegetable Gratin Skillet Recipe

Make use of garden vegetables to create this colorful and healthy vegetable gratin skillet recipe.

I cannot walk up and down the aisle of a farmer's market without being taken in by the beautiful and fresh produce. I always bring home a basketful of tried and true's and at least one new thing to try. One of my favorite ways to use up fresh, delicious produce is in a gratin. The beauty of a gratin is that you can make it with any of your favorite fresh vegetables that you have on hand- squash, zucchini, potatoes, onions, leeks, carrots, parsnips, peppers or eggplant. You can also change up the seasonings to suit your mood. This is the combination that I come back to most often, and I love how pretty it looks on the table cooked in my cast iron skillet. Simple enough for a weeknight but elegant enough to serve as a side dish even on holidays.

The beauty of a gratin is that you can make it with any of your favorite fresh vegetables that you have on hand- squash, zucchini, potatoes, onions, leeks, carrots, parsnips, peppers or eggplant. You can also change up the seasonings to suit your mood. This is the combination that I come back to most often, and I love how pretty it looks on the table cooked in my cast iron skillet. Simple enough for a weeknight but elegant enough to serve as a side dish even on holidays.

Vegetable Gratin Skillet Recipe

Ingredients:

1 small Eggplant
2 yellow Squash
2 Zucchini
4-5 small red potatoes
1 small Onion
3 cloves Garlic
2 Tbsp. Olive Oil
2 teaspoons Basil
2 teasponns Oregano
1/4 cup grated Parmesan Cheese
Salt and Pepper to taste.

Directions:

Dice vegetables into bite size, uniform pieces.

Preheat oven to 425 degrees

Toss chopped vegetables in skillet with Olive Oil, Basil, Oregano, Parmesan, Salt, and Pepper, turning to coat well. Lay garlic on top of vegetables

Bake for 25-30 minutes until vegetables are cooked through and golden.

Peel garlic, crush and stir into vegetables.

Printable Recipe for Vegetable Gratin Skillet

Vegetable Gratin Skillet

Author: Jody

Recipe type: Side Dish

Cuisine: American

Serves: 4-6

Ingredients

1 small Eggplant
2 yellow Squash
2 Zucchini
4-5 small red potatoes
1 small Onion
3 cloves Garlic
2 Tbsp. Olive Oil
2 Tsp. Basil
2 Tsp. Oregano
¼ cup grated Parmesan Cheese
Salt and Pepper to taste.

Directions

Dice vegetables into bite size, uniform pieces.
Preheat oven to 425 degrees.
Toss chopped vegetables in skillet with Olive Oil, Basil, Oregano, Parmesan, Salt, and Pepper, turning to coat well. Lay garlic on top of vegetables.
Bake for 25-30 minutes until vegetables are cooked through and golden.
Peel garlic, crush and stir into vegetables.