Small things are so cute, that’s part of why we love these mini vegetable gratins. They are wonderfully versatile and will make an excellent appetizer or delicious side dish. For us, they are a great switch up to the comforting, but one-note potato gratin. And those who really like them can even enjoy them as a main course.
Mini Vegetable Gratins with Zucchini and Tomatoes: Our Recipe
If you choose to make our mini vegetable gratins with zucchini your main course, keep in mind that the recipe is enough for eight ramekins, but not for eight people. Depending on your appetite(s), they will satisfy two to three hungry eaters. Serve with fresh baguette or cook a mouthwatering tomato sauce to drizzle over the gratins. A few fresh herbs or microgreens as a garnish are also a good idea. They not only look pretty, but also add extra flavor.
Another reason why we are such big fans of the little vegetable beauties: They are easy to make. Chances are you don’t even have to go shopping because the ingredient list is short and nothing extraordinarily niche. Chop some vegetables, layer them in the dish, and pop them in the oven, that’s all there is to it. This recipe is perfect for when you’re hosting, but want to spend more time at the table than in the kitchen. If there are vegans among your loved ones, you can still serve them the mini vegetable gratins by swapping the cheese for a plant-based alternative.
We love vegetables in all shapes, colors and sizes. Whether root or tuber, green or red, all varieties are welcome at Scrumdiddlyumptious. Because the more varied and colorful the plate, the healthier. Every now and then we cook, as in this case, vegetarian or even vegan. Admire our gorgeous vegan rainbow lasagna, lick your fingers after enjoying our corn ribs or throw zucchini and halloumi skewers on the grill. We wish you bon appétit!
Mini Vegetable Gratins
Ingredients
- 1 zucchini
- 4 tomatoes
- 1-2 garlic cloves
- olive oil
- dried thyme
- salt & pepper to taste
- ½ cup grated (vegan) Parmesan
Instructions
- Preheat the oven to 375°F. Thoroughly wash and slice the vegetables.
- Peel and grate the garlic, then mix it with some olive oil.
- Brush 8 small ramekins with the garlic oil and fan the vegetables in the dish.
- Season with thyme, salt, and pepper. Bake for about 20 minutes.
- Sprinkle Parmesan over the top and bake for another 10-15 minutes, or until the vegetables are golden brown. Cover with foil if they brown too quickly.