Vegetable Gratin with Aubergines, Fennel, Zucchini and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g fennel
- 250 g zucchini
- 300 g auberine (s)
- 2 tomato (s)
- 1 clove garlic
- 3 tablespoon olive oil
- 1 teaspoon oregano
- 50 g parmesan, rated
- 2 tablespoon breadcrumbs
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and clean vegetables. Cut the fennel into strips and the zucchini into slices. Dice eggplant, cut tomatoes into eighths. Peel the garlic cloves and chop finely.
- Heat the olive oil. Sauté the fennel in it for 3 minutes. Add the zucchini, eggplant and garlic, sauté for another 5 minutes. Fold in the tomato pieces and season everything with salt, pepper and oregano. Put the vegetables in a baking dish. Mix the parmesan with breadcrumbs and sprinkle over the vegetables.
- Bake in a preheated oven at 180 ° C for about 15 minutes.
- Tsatsiki and crispy baguette go well with this.
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