Serves 4
45 min
Vegetable Gratin Skillet
Recipe GLPR6aced097eba3da
A colorful medley of roasted vegetables seasoned with fresh herbs, garlic, and Parmesan cheese, baked until tender and golden. This vibrant side dish combines eggplant, zucchini, yellow squash, potatoes, and onion in one cast-iron skillet for an easy and delicious accompaniment to any meal.
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Ingredients
2 teaspoons fresh basil
1 small eggplant, diced into bite-sized pieces
3 cloves garlic, whole
2 tablespoons olive oil
1 small onion, diced into bite-sized pieces
2 teaspoons dried oregano
¼ cup grated Parmesan cheese
4-5 small red potatoes, diced into bite-sized pieces
Salt and black pepper to taste
2 yellow squash, diced into bite-sized pieces
2 zucchini, diced into bite-sized pieces
Directions
Preheat your oven to 425°F. Cut all vegetables—eggplant, potatoes, onion, zucchini, and yellow squash—into uniform, bite-sized pieces to ensure even cooking.
Heat the olive oil in a large cast-iron skillet over medium heat. Add the diced eggplant, potatoes, onion, zucchini, and yellow squash.
Sprinkle the basil, oregano, grated Parmesan cheese, salt, and black pepper over the vegetables. Toss everything together gently until all vegetables are well coated with oil and seasonings.
Arrange the three whole garlic cloves on top of the vegetable mixture, pressing them slightly into the vegetables.
Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, until all vegetables are tender when pierced with a fork and the edges show light golden browning.
Remove the skillet from the oven and let cool for 1-2 minutes. Carefully remove the garlic cloves, peel away the papery skin, and crush them with the back of a spoon or fork into a paste.
Stir the crushed roasted garlic throughout the vegetable mixture, distributing it evenly. Taste and adjust salt and pepper if needed before serving.
