Vegetable Gratin Bake

Vegetable Gratin Bake

Ingredients Recap:

• Vegetables: 12 oz total of Carrots, Potatoes, and Zucchini.

• Aromatics: 5.5 oz Onion, 2-3 cloves Garlic.

• Binder: 3 Eggs, 2 tbsp Vegetable Oil.

• Seasoning: 1 tsp Salt, Pepper, and fresh herbs (like parsley or dill).

• Breading: 3 tbsp Breadcrumbs or 2 slices of crushed bran bread.

Instructions

1. Grate the Vegetables: Using a box grater, grate the potatoes, carrots, and zucchini. Tip: Squeeze the excess liquid out of the zucchini and potatoes after grating to ensure the bake isn’t soggy.

2. Prepare the Base: Finely dice the onions and mince the garlic.

3. Mix: In a large bowl, whisk the 3 eggs with the vegetable oil, salt, pepper, and your chosen herbs. Add all the grated vegetables and the breading (breadcrumbs or crushed bread) into the bowl. Stir until everything is well-coated.

4. Assemble: Pour the mixture into a greased glass baking dish. Smooth the top with a spatula.

5. Bake: Bake at 375°F (190°C) for approximately 35–45 minutes. The top should be golden brown and the center should be firm.

6. Serve: Let it rest for 5 minutes before slicing so the layers stay together.