“I’m trying to eat better. And, I do feel wise after drinking tea. After eating vegetables, I just feel hungry.” -Carrie Latet
As January comes to an end so do many resolutions and commitments to eat better/eat more vegetables/eat less carbs. This year I vowed to eat more vegetables and I’ve been doing pretty good so far. In fact, I’m pretty impressed with how creative I’ve been with substituting carb heavy ingredients with vegetables! We’ve also started green juicing. (Yeah, I had no idea that SO many people were green juicing…when did I miss that train?)
I made this vegetable gratin when i was craving my moms vegetable lasagna. Pasta cravings aren’t exactly the best thing to be having when you are trying to stay away from carbs. The layers of earthy vegetables, nutty Gruyère, and fresh basil, hit the spot! As a cheese lover I am embarrassed to admit that this was my first time trying Gruyère, I wish I would have tried it soon! It has become one of my favorite melting cheeses.
While searching for recipes for vegetable gratin there were many calling for potatoes, several cups of cheese and breadcrumbs. Since I was looking to make a healthier version I eliminated the potatoes and breadcrumbs and cut down on the cheese. We had this with a side of mixed greens and it was rich, flavorful, and wonderfully filling. It would also be a great side dish with a soup or grilled chicken/fish. Oh and did I mention it’s carb free!? =D
Ingredients:
2 red onions (thinly sliced)
1 Italian eggplant (cut into 1/4″ rounds)
2 tomatoes (cut into 1/4″ rounds)
2 zucchinis (cut into 1/4″ rounds)
1/4 cup fresh basil (torn)
2 cloves garlic (chopped)
1/2 cup Gruyère (grated)
5 tablespoons extra-virgin olive oil
3 tablespoons Parmesan cheese (grated)
1 1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/3 teaspoon garlic powder
Method:
Preheat oven to 350 degrees F. Lightly grease a 9″x 5″ baking dish with olive oil.
In a small bowl mix the salt, black pepper, oregano, and garlic powder. On medium heat, warm 3 tablespoons of olive oil in a large skillet over medium heat. Add onions, garlic and 1 teaspoon of salt/pepper mixture. Cook the onions, stirring occasionally, for 5-10 minutes or until completely softened and translucent (do not brown). Mix in basil and spread on the bottom of the baking dish.
Toss the sliced vegetables with the remaining olive oil and salt/pepper mixture.On low heat (in the same skillet) lightly cook the vegetables for 1-2 minutes, until the vegetables are slightly wilted. With the long end of the baking dish facing you, begin layering the sliced zucchini, eggplant, and tomatoes in lengthwise rows on top of the onion mixture. Sprinkle the Gruyère and Parmesan on as the last layer.
Cover the dish with aluminum foil and bake until vegetables are softened, about 35-40 minutes. Uncover and broil for about 5-7 minutes, until cheese melts and begins to brown.
Serve warm or at room temperature.
Enjoy!
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