Don’t be fooled when you see the word gratin—most people assume it means a heavy, baked side dish filled with cream and butter.  In actuality, the French word gratin just means ‘browned.’  You can gratinee just about anything as long as the end results have a browned, crispy topping.  Some recipes do call for cheese, butter and cream which is utterly delicious, but my favorite way to make a healthier gratin is with olive oil and a simple topping of crispy Panko breadcrumbs and a sprinkling of Parmesan cheese.

This version is a favorite of one of my weekly clients, and is filled with a colorful mixture of roasted cauliflower, cherry tomatoes and green beans flavored with dried oregano and dried basil.  Tender when roasted, the veggies are then topped with breadcrumbs and cheese and baked for a few minutes until the cheese is melted.  Experiment with the idea of gratins—pick your favorite vegetable, roast them and then top them with this mixture of crispy goodness.  Bon Appétit!

 

(To view this recipe, click on the blue title of the blog post above*)

Tagged: cauliflower, cherry tomatoes, dried herbs, fresh parsley, gratin, green beans, haricots verts, panko, panko breadcrumbs, Parmesan cheese, roasted vegetables, side dish, vegetable gratin, vegetarian