Description

Indulge in the vibrant flavors of summer with this delightful Summer Vegetable Gratin. Bursting with colorful seasonal vegetables, this dish features a rich tomato-herb broth and is topped with melty mozzarella cheese, offering a comforting and satisfying meal option. Perfect for busy weeknights or festive gatherings, this gratin is not only easy to prepare but also low FODMAP-friendly, making it suitable for a variety of dietary needs. Serve it as a standalone dish, alongside grilled proteins, or over grains for a nutritious meal that everyone will love.

Ingredients

Zucchini (390g)
Eggplant (150g)
Common tomatoes (238g)
Leek leaves (50g)
Olive oil (2 tbsp)
Low FODMAP tomato paste (28g)
Mozzarella cheese (80g)

Instructions

Preheat your oven to 400°F (200°C).
Sauté the leeks in olive oil until tender, then spread them in a baking dish.
Mix water with tomato paste and herbs; layer sliced vegetables on top of leeks.
Pour the broth mixture over the veggies and bake covered for 40 minutes.
Uncover, sprinkle with mozzarella, and bake until golden brown, about 15 minutes.
Let cool for 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 4g
Sodium: 320mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 8g
Cholesterol: 20mg

Keywords: Feel free to swap in other seasonal vegetables like bell peppers or squash for added variety. For a dairy-free version, use a plant-based cheese alternative.