Autumn vegetable gratin

Autumn vegetable gratin

3.2 21 ratings

Prep. 10 min

Total 50 min

6 portions

Ingredients

olive oil for greasing
Parmesan cheese cut into cubes (3 cm)
50 g
lemon zest only, no white pith
1
garlic cloves
2
nutritional yeast
1 tbsp
day old bread torn into pieces
100 g
water
500 g
swede (approx. 160 g), peeled and cut into thin slices (5 mm)
1
potato (approx. 100 g), peeled and cut into thin slices (5 mm)
1
fennel bulbs trimmed, core removed and cut into slices (5 mm)
2
zucchini cut into thin slices (5 mm)
1
red onion cut into thin slices (5 mm)
1
fresh tomatoes cut into thin slices (5 mm)
2 - 3
dried oregano
1 tsp
dried thyme
1 tsp
sea salt to taste
⅛ tsp
ground black pepper to taste
⅛ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 279.2 mg

Protein 8.5 g

Calories 656.8 kJ / 156.3 kcal

Fat 4.9 g

Fibre 5.7 g

Saturated Fat 1.9 g

Carbohydrates 16.6 g

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Australia and New Zealand

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