That dish looks incredibly vibrant! It’s a classic vegetable gratin that manages to be both hearty and healthy. Based on the image you provided, here is a full recipe for a Creamy Baked Vegetable Gratin, featuring broccoli, peppers, and a rich, cheesy finish.
Introduction
This Creamy Baked Broccoli and Mixed Vegetable Gratin is the ultimate comfort food for those who want to eat their greens without sacrificing flavor. By combining crunchy broccoli florets with sweet bell peppers and savory tomatoes, all smothered in a velvety cream sauce and melted cheese, you create a side dish (or main!) that even the pickiest eaters will love. It’s colorful, nutritious, and incredibly easy to assemble.
Meta Description
Learn how to make a delicious, cheesy Baked Broccoli Gratin with tomatoes and peppers. A simple, one-pan vegetarian recipe perfect for weeknight dinners or holiday sides.
Ingredients
The Vegetables:
- Broccoli: 2 large heads, cut into bite-sized florets.
- Bell Peppers: 1 red and 1 yellow, sliced into strips.
- Tomatoes: 2 medium, sliced into rounds (or use cherry tomatoes halved).
- Carrots: 1 large, thinly sliced into rounds.
- Cauliflower: 1/2 head, cut into small florets (optional, for extra color).
The Creamy Sauce: - Heavy Cream: 1 cup (240ml).
- Eggs: 2 large (helps bind the sauce).
- Garlic: 3 cloves, minced.
- Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano or Italian herbs.
- Cheese: 1.5 cups shredded Mozzarella or Gruyère (save half for the topping).
Instructions (Step-by-Step)
- Preheat and Prep: Preheat your oven to 200°C (400°F). Lightly grease a large glass baking dish with butter or olive oil.
- Blanch the Hard Veggies: (Optional but recommended) Boil a pot of salted water. Drop the broccoli, cauliflower, and carrots in for 3 minutes. Drain and immediately rinse with cold water. This ensures they are tender-crisp after baking.
- Assemble the Dish: Layer the blanched broccoli, cauliflower, and carrots in the baking dish. Toss in the raw sliced bell peppers. Arrange the tomato slices on top for a beautiful presentation.
- Whisk the Sauce: In a medium bowl, whisk together the heavy cream, eggs, minced garlic, salt, pepper, and dried herbs. Stir in half of the shredded cheese.
- Pour and Top: Evenly pour the cream mixture over the vegetables. Sprinkle the remaining cheese generously over the top.
- Bake: Place in the center rack of the oven. Bake for 25–30 minutes, or until the sauce is bubbly and the cheese has turned a golden-brown hue.
- Broil (Optional): If you like a crispy top, turn on the broiler for the last 2 minutes of cooking.
Service Suggestions
- As a Main: Serve with a side of garlic bread or a crisp green salad.
- As a Side: This pairs beautifully with roasted chicken, grilled steak, or baked salmon.
- Garnish: Sprinkle with fresh parsley or red pepper flakes for a little kick.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 175°C (350°F) to maintain the texture. Microwaving works too, though the vegetables may become a bit softer.
- Freezing: I don’t recommend freezing this dish, as the cream sauce can separate and the vegetables may become watery upon thawing.
FAQs
Q: Can I use frozen broccoli?
A: Yes! Just make sure to thaw it completely and pat it dry with a paper towel to prevent the gratin from becoming too watery.
Q: Is there a lighter version of the sauce?
A: You can substitute heavy cream with whole milk or half-and-half, but you may want to add a tablespoon of flour to the whisked mixture to help it thicken.
Q: Can I add protein?
A: Absolutely. Cooked chicken breast, bacon bits, or even chickpeas would be great additions to this bake.
Conclusion
This Creamy Baked Broccoli and Mixed Vegetable Gratin is a testament to the fact that healthy eating doesn’t have to be boring. With its golden cheese crust and rainbow of vegetables, it’s a showstopper on any dinner table. Simple to prep and satisfying to eat, it’s bound to become a new family favorite!