Get Loads of Healthy Vegetables With This Veggie Gratin
This veggie gratin can be served as a meal, perhaps with some crusty bread, or a side if you would prefer. It’s fun to have individual servings and you could always use kidney or white beans instead of chickpeas, and switch up the spices a bit. Roasting veggies really brings out the flavour and don’t forget the vinegar for a splash of acidity!
3 tbsp olive oil
12 tiny new potatoes, quartered
3 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
½ teaspoon salt
½ teaspoon pepper
2 tbsp. olive oil
2 medium onions, chopped
8 cloves garlic, minced
1 cup broth
2 cups chopped fresh tomatoes
3 tbsp. balsamic vinegar
4 tbsp. chopped fresh parsley
Salt and pepper to taste
1 15 ounce can chickpeas rinsed
1/2 cup panko bread crumbs
1/2 cup finely shredded Parmesan cheese
Preheat oven to 425 degrees. Toss parsnips, carrots, and potatoes with olive oil salt and pepper. Roast, uncovered, about 45 minutes.
While roasting, add 2 tbsp. olive oil over medium heat and add onions and garlic and cook for 7 minutes stirring occasionally. Add broth, tomatoes, vinegar, salt and pepper and reduce over medium heat for 10-15 minutes. Stir in roasted vegetables, parsley and chickpeas until combined and heated.
Spoon about 1 cup of the vegetable mixture into mini-pans or ramekins. Sprinkle with cheese and breadcrumbs. Bake about 10 minutes or until topping is golden.
Serves 4-6 as main and 8-10 as a side