Summer Garden Gratin

Holly Battiste


Summer vegetables


★★★★★ 1 vote

10 Min
40 Min


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  • 2
    zuchini, sliced thin
  • 2 c
    baby spinach
  • 1 c
    cherry tomatoes, cut in half
  • 2 Tbsp
    extra virgin olive oil
  • 1 clove
    garlic, sliched thin or minced
  • 5
    basil leaves, chopped
  • 1/2 tsp
    sea salt
  • 1/2 tsp
    cracked black pepper
  • 1/4 c
    pine nuts
  • 2 slice
    whole grain bread, toasted
  • 1 tsp
    extra virgin olive oil
  • 1/4 c
    shredded parmesean cheese

How to Make Summer Garden Gratin


  1. Combine veggies, basil, garlic and 2tbsp olive oil and toss to coat in a medium bowl.
  2. Brush casserole or gratin dish with a small amount of the olive oil and spread vegetables in the dish.
  3. Pulse toast in a food processor and stream in the tsp of olive oil.
  4. Top vegetables with the bread crumbs and pine nuts and parmesean cheese.
  5. Bake in a preheated 375 degree oven for about 35-40 min. Let cool for 5-10 min before serving.

Printable Recipe Card

About Summer Garden Gratin

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy

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