Summer Vegetable Gratin

Experience the vibrant flavors of summer with this easy-to-make Summer Vegetable Gratin. This delightful dish combines layers of fresh zucchini, eggplant, and juicy tomatoes, all topped with melted mozzarella cheese for a satisfying finish. Perfect as a colorful side for family gatherings or picnics, this Low FODMAP recipe is versatile enough to shine on any table. Enjoy the deliciousness of seasonal produce while impressing even the pickiest eaters with its eye-catching presentation.

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Course: Sides Cuisine: Vegetarian Keyword: Feel free to customize vegetables based on seasonal availability or personal preferences—bell peppers or squash work great! For added flavor, experiment with different cheeses like gouda or feta. This dish can be prepared ahead of time and stored in the fridge or frozen for later use. Servings: Serves approximately six people Calories: 180kcal Author: Tisha

Ingredients

1 medium zucchini (390g)
1 small eggplant (150g)
2 medium tomatoes (238g)
50 g leek leaves, thinly sliced
2 tbsp olive oil
80 g grated mozzarella cheese
2 tbsp tomato paste (low FODMAP)
Dried oregano, dried thyme, salt, and black pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a skillet, heat olive oil over medium heat. Sauté the sliced leek leaves for about 3–5 minutes until tender.
In a bowl, mix together water, tomato paste, oregano, thyme (if using), and salt to create the tomato-herb broth.
Thinly slice zucchini, eggplant, and tomatoes into uniform rounds. Layer these in an 8 x 8-inch baking dish over the sautéed leeks.
Pour the herb broth evenly over the layered vegetables and season with salt and pepper.
Cover with aluminum foil and bake for about 40 minutes until tender.
Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for another 15 minutes or until the cheese is melted and golden brown.
Let sit for at least 10 minutes before serving.

Nutrition