Roasted winter vegetables gratin

roasted winter vegetables gratin
roasted winter vegetables gratin

SERVES 6 TO 8

ingredients

3 medium potatoes, sliced
in rounds
3 medium beets, peeled and
sliced in rounds
1 butternut squash, peeled
and cut into 1-inch cubes
6 tablespoons olive oil
1/4 cup balsamic vinegar
2 teaspoons salt
1 large red onion or leek,
sliced
4 cloves garlic, minced
1 tablespoon minced fresh
thyme or
1 teaspoon dried
1/4 cup chopped fresh basil
or 2 tablespoons dried
4 to 6 cups chopped
assorted vegetables (broccoli,
cauliflower, zucchini, and peppers)
1 cup barley and 1 cup brown
rice cooked together in
5 cups of water
2 tomatoes, sliced thinly
(omit the tomatoes if they
are not in season)
1 cup of your favorite
cheese—I enjoy a smooth
and easily melted cheese like
gruyere or a creamy chèvre
(omit for vegan version)

cooking instructions

Cooks in the Midwest have long embraced the notion of a
casserole, and I think it’s a wonderful characteristic. I am a big
fan of getting as many delicious and wholesome ingredients
into one pan as I can. Ask my significant other and he will let you know, I
am the queen of the one-pot meal, and proud of it! This is yet
more proof that if you are thoughtful enough to combine similar
flavors , and balance them with a few standouts, the results can
be highly satisfying and well-rounded. This dish travels to
holiday gatherings quite well too.
Preheat the oven to 385 degrees. Combine the potatoes, beets,
and squash with 4 tablespoons (1/4 cup) of the olive oil, the
balsamic vinegar, and salt. Make sure the vegetables are well
coated and spread across the bottom of a deep baking pan.
Roast, stirring frequently, until the vegetables are very tender,
about 20 to 25 minutes.
Meanwhile, in the remaining 2 tablespoons of olive oil,
sauté the onion, garlic, thyme, basil, and assorted chopped
vegetables until the vegetables are tender and brightly colored,
about 5 to 7 minutes.
Reduce the oven temperature to 350 degrees. Mix the
barley and rice with the potatoes, beets, and squash until well
combined and spread the mixture across the bottom of a 9×13-
inch casserole dish. Layer the sautéed vegetables over top and
then cover it all with the sliced tomatoes. Crumble or grate the
cheese on top and bake until the cheese is browned and melted,
about 10 minutes.
Good appetite for you