Rustic Vegetable Gratin

Creating a recipe from a list of ingredients can be an adventure in taste, texture, and creativity. It’s like being given a palette of colors and asked to paint a landscape; the outcome depends on how you combine them. The following recipe is a testament to the versatility and richness of vegetables, eggs, and herbs, transformed into a comforting, nourishing dish. This isn’t just any recipe—it’s a culinary journey that turns everyday ingredients into a celebration of flavors. Whether you’re a seasoned chef or a novice in the kitchen, this guide promises to walk you through creating something delightful and satisfying.

With a focus on simplicity and the wholesome goodness of its components, we’re about to embark on a delightful culinary adventure that highlights the best of what these ingredients have to offer, crafting a dish that’s both familiar and wonderfully novel. Welcome to the creation of a rustic vegetable gratin, a dish that perfectly encapsulates the joy of cooking with fresh, vibrant produce and the comfort of a meal made with love.


  • Mixed Vegetables: Approximately 0.8 pounds in total of carrots, potatoes, and zucchini. Ensure they’re scrubbed and clean.
  • Onions: About 5.5 ounces, peeled and finely sliced.
  • Eggs: 3 large, to help bind the gratin together.
  • Garlic: 2 to 3 cloves, depending on your preference, finely minced.
  • Vegetable Oil: 2 tablespoons, plus a little extra for greasing the baking dish.
  • Seasoning: 1 teaspoon of salt and freshly ground pepper, adjusted to taste.
  • Herbs: A mix of fresh herbs (such as thyme, rosemary, or basil), chopped, to infuse the gratin with aromatic flavors.
  • Breading Topping: Either 3 tablespoons of store-bought breadcrumbs or 2 slices of bran bread crumbled finely, to give a crunchy top layer to the gratin.


  1. Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with a bit of vegetable oil.
  2. Slice the Vegetables: Thinly slice the carrots, potatoes, and zucchini into even rounds. This ensures they cook uniformly.
  3. Sauté Onions and Garlic: In a skillet over medium heat, warm 1 tablespoon of vegetable oil. Add the sliced onions and minced garlic, sautéing until they are soft and translucent, about 5 minutes.
  4. Layering: In the prepared baking dish, create a base layer with half of the sliced vegetables. Sprinkle half of the sautéed onions and garlic over them, along with a bit of salt, pepper, and half of the chopped herbs. Repeat with the remaining vegetables, onions, garlic, and herbs.
  5. Egg Mixture: In a bowl, beat the eggs lightly with the remaining teaspoon of salt and a dash of pepper. Pour this mixture evenly over the layered vegetables in the dish.
  6. Breading Topping: Combine your choice of breadcrumbs or crumbled bran bread with the remaining tablespoon of vegetable oil; this helps the topping get that desirable golden color and crisp texture. Sprinkle this mixture over the top of the gratin.
  7. Bake: Place the dish in the oven and bake for about 45-50 minutes, or until the top is golden and crispy, and the vegetables are tender when pierced with a fork.
  8. Serving: Let the gratin cool slightly before slicing. This dish is best served warm, offering a crispy top layer with soft, flavorful vegetables underneath.

This rustic vegetable gratin stands out with its layers of thinly sliced vegetables, aromatic herbs, and a crunchy, golden topping. It’s a versatile dish that can serve as a hearty side or a vegetarian main course. Enjoy your cooking!

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