Garden-Fresh Gratin

Author: Canadian Living

A hearty side dish, this layered vegetable gratin is the perfect accompaniment for grilled lamb or beef. It can also be served as a meatless main course.

  • Portion size 4 servings
  • Credits : ©


  • 1 eggplant (about 1 lb/500 g)
  • 1 red pepper
  • 1 yellow pepper
  • 2 tomatoes
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 2 tsp (10 ml) fresh thyme
  • 1 cup shredded light Swiss-style cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup fresh bread crumbs
  • 1 tablespoon butter


Trim eggplant; cut crosswise into 1/4-inch (5 mm) thick slices. Core and seed red and yellow peppers; cut into rings. Slice tomatoes thinly. Set vegetables aside.

In bowl, toss together onion, garlic and thyme. In separate bowl, toss together Swiss and mozzarella cheeses.

Arrange half of the eggplant, overlapping slightly, in lightly greased 8-inch (2 L) square baking dish. Sprinkle with half each of the salt and pepper. Top with red pepper and half each of the onion mixture, tomatoes and cheese. Repeat layers once, using yellow pepper. Sprinkle with bread crumbs; dot with butter.

Bake in 400°F (200°C) oven for 45 to 55 minutes or until golden and vegetables are softened. Let stand for 10 minutes before serving.

Nutritional facts Per serving, about:

  • Protein 16 g
  • Calories 240.0
  • Total fat 11 g
  • Total carbohydrate 22 g
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Garden-Fresh Gratin