Provençal Vegetable Gratin

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A sun-soaked Provençal classic, this hearty vegetable gratin layers eggplant, zucchini, tomatoes, and sweet peppers with herbs de Provence under a crisp golden topping. It works beautifully as a vegetarian main or a colorful side for roasted meats.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 9 gSugar
• 9 gProtein
• 520 mgSodium
• 580 mgPotassium
• 180 mgCalcium
• 2.5 mgIron
• 38 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the vegetables

• 1 medium eggplant, cut into 1/4-inch rounds
• 2 medium zucchini, cut into 1/4-inch rounds
• 4 Roma tomatoes, cut into 1/4-inch rounds
• 1 large red bell pepper, cut into 1/2-inch strips
• 1 yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp Herbes de Provence
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the crisp topping

• 1 cup fresh breadcrumbs
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp fresh parsley, finely chopped

Directions

1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Toss the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic with the olive oil, Herbes de Provence, salt, and pepper in a large bowl until evenly coated.
3. Arrange the vegetables in the prepared dish, standing the rounds upright in alternating rows or shingling them in concentric circles for a traditional presentation.
4. Cover the dish tightly with foil and bake for 30 minutes, until the vegetables have begun to soften and release their juices.
5. While the vegetables bake, combine the breadcrumbs, Gruyère, Parmesan, olive oil, and parsley in a small bowl, mixing with your fingertips until the crumbs are evenly moistened.
6. Remove the foil and scatter the breadcrumb mixture in an even layer across the top of the vegetables.
7. Return the dish to the oven uncovered and bake for 18 to 22 minutes more, until the topping is deep golden brown and crisp and the vegetables are completely tender.
8. Let the gratin rest for 10 minutes before serving so the juices settle and the topping firms up slightly.
9. Serve warm as a vegetarian main with crusty bread or alongside roasted lamb, chicken, or fish.

Cook’s Notes

• Salt the eggplant slices and let them drain on a rack for 20 minutes; pat dry before assembling to draw out bitterness and excess moisture.
• A mandoline gives you evenly thin rounds that cook uniformly and look beautiful when fanned out in the dish.
• For a tangier finish, swap the Gruyère for crumbled fresh goat cheese and add it in the last 10 minutes of baking.
• Leftovers keep well covered in the refrigerator for up to 3 days and reheat best in a 350°F oven, not the microwave, to revive the crisp topping.
• Stir a spoonful of tapenade or pesto into the breadcrumb mix for an extra punch of Provençal flavor.

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