Serves 4
45 min
Vegetable Gratin Skillet
Recipe GLPR728cd36bf1aeae
A colorful and satisfying one-skillet side dish featuring roasted potatoes, eggplant, zucchini, and yellow squash, tossed with garlic, herbs, and Parmesan cheese. The vegetables emerge tender and caramelized with crispy golden edges, making this an elegant accompaniment to any main course.
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Ingredients
4-5 small red potatoes, cut into ¾-inch cubes
1 small eggplant, trimmed and cut into bite-sized pieces
2 zucchini, halved lengthwise and cut into ¾-inch pieces
2 yellow squash, halved lengthwise and cut into ¾-inch pieces
1 small onion, diced
3 cloves garlic, left whole and unpeeled
2 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
¼ cup grated Parmesan cheese
Salt and black pepper to taste
Directions
Preheat your oven to 425°F. While it heats, prepare all your vegetables by washing them thoroughly. Cut the potatoes, eggplant, zucchini, and yellow squash into uniform bite-sized pieces, roughly ¾ inch in size. Dice the onion into similar-sized pieces.
In a large oven-safe skillet, combine the diced potatoes, eggplant, zucchini, yellow squash, and onion. Drizzle with olive oil and sprinkle the basil, oregano, and Parmesan cheese over the top. Season generously with salt and black pepper. Toss everything together until all vegetables are well coated with the oil, herbs, and cheese.
Arrange the unpeeled garlic cloves on top of the vegetable mixture, pressing them gently into the vegetables.
Transfer the skillet to the preheated 425°F oven and bake for 25 to 30 minutes, stirring halfway through, until all the vegetables are tender and the edges are golden brown.
Remove the skillet from the oven and let cool for a minute. Peel the garlic cloves with a fork or your fingers and return them to the skillet. Crush the softened garlic cloves into the warm vegetables and stir well to distribute the roasted garlic flavor throughout. Taste and adjust seasonings with additional salt and pepper if needed.
