Looking for another unique and delicious side dish? Look no further because this Dr. Brown approved Veggie Gratin is hearty, flavorful, and nutrient-dense. It is easy to prepare yet looks gourmet. This one is sure to impress your guests and families alike!
Ingredients:
- 2 T olive oil
- 1 red onion large diced
- 1 red bell pepper diced
- 4-5 medium yellow squash ¼ inch slices
- 3-4 cloves garlic minced
- 6-7 fresh basil leafs
- ½ T fresh thyme leaves
- ¼ c Romano sheep cheese grated
- ½ c goat/sheep feta
- 2 eggs
- ¼ c hazlenut meal
- Sea salt and white pepper to taste
- ½ c chicken or veggie broth (not pictured)
- 1 large tomato, sliced (not pictured)
Instructions:
Preheat oven to 375F. In a cast iron skillet heat oil over medium heat. Add diced onion and cook 1-2 minutes.
Add red bell pepper and garlic and cook 2 minutes making sure to stir frequently.
Add squash and cook 5 minutes. Stir frequently. Remove from heat but keep in pan.
In a bowl add thyme, eggs, salt, pepper, broth, Romano and feta cheese and stir well.
Pour mixture over veggies in cast iron pan.
Sprinkle hazelnut meal evenly over top.
Top with basil leaves and tomatoes and place in oven for 35 minutes.
Remove and serve.
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Enjoy!
Featured Recipe: Veggie Gratin
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 T olive oil
- 1 red onion large diced
- 1 red bell pepper diced
- 4-5 medium yellow squash ¼ inch slices
- 3-4 cloves garlic minced
- 6-7 fresh basil leafs
- ½ T fresh thyme leaves
- ¼ c Romano sheep cheese grated
- ½ c goat/sheep feta
- 2 eggs
- ¼ c hazlenut meal
- Sea salt and white pepper to taste
- ½ c chicken or veggie broth
- 1 large tomato
Instructions
- Preheat oven to 375F.
- In a cast iron skillet heat oil over medium heat.
- Add diced onion and cook 1-2 minutes.
- Add red bell pepper and garlic and cook 2 minutes making sure to stir frequently.
- Add squash and cook 5 minutes. Stir frequently. Remove from heat but keep in pan.
- In a bowl add thyme, eggs, salt, pepper, broth, Romano and feta cheese and stir well.
- Pour mixture over veggies in cast iron pan.
- Sprinkle hazelnut meal evenly over top.
- Top with basil leaves and place in oven for 35 minutes. Remove and serve
