Vegetable Gratin Skillet

Name: Vegetable Gratin Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
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

Recipe GLPR728cd36bf1aeae

Mediterranean

Side Dish

45 min

308 cal

Servings: 4

Oven

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are reliably available at any Charlotte-area chain, and the eggplant and summer squashes are cheaply sourced (especially June through August); the cost per serving lands around $2.50 to $3.00 driven mainly by the potatoes and parmesan. The 45-minute stated time is honest if you slice vegetables efficiently, though less practiced cooks should add 10 minutes. This reheats well in a low oven or on the stovetop, making it practical for a weeknight family meal, though it requires some attention during the initial sauté and bake to prevent sticking.