Pumpkin Cherry Tomato Paprika Gratin
I just love this vegetable gratin. Though this is a vegetarian meal on its own, you could serve it as a side with a veggie burger, fish or any other meal.
Servings: 2
Calories: 535kcal
Ingredients
- 2.5 cups butternut/pumpkin small cubes or sliced
- 2 potato thinly sliced
- 1 cup carrot sliced
- 1 cup bell pepper finely chopped
- 2 cups cherry tomato halved
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 1 cup grated cheese
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- black pepper to taste
- sea salt to taste
Instructions
- Add potatoes, pumpkin, and carrots to a big pot. Add water and boil/steam for 5 to 10 minutes, or until veggies are almost tender.
- Meanwhile, heat coconut or olive oil over medium heat. Add onions and cook for 2-3 minutes, then add garlic and bell pepper and cook for 3-5 minutes more. Or until veggies are soft.
- Preheat oven to 400°F or 200°C.
- Drain potatoes, pumpkin, and carrots.
- Add to the onion-bell pepper mix and season with rosemary, thyme, salt and black pepper. Mix well and remove from the heat.
- Transfer half of the veggie-mix to an oven dish, add half of the cheese and cherry tomatoes.
- Then add remaining veggie-mix, cherry tomatoes and finish with the remaining cheese.
- Optional: add ¼ to ⅓ cup panko/breadcrumbs to the last cheese layer
- Cook in the oven for 20-30 minutes or until the cheese has formed a nice brown crust on top.