Gluten-Free Provencal Vegetable Gratin
By the Gluten Free Recipes team ·
This vibrant gratin showcases tender, layered vegetables bathed in a savory herb-infused sauce. It offers a delightful medley of soft textures and aromatic Provençal flavors, making it a perfect side dish.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 11 ingredients — including thinly sliced zucchini and eggplant, diced tomatoes, extra virgin olive oil — and walks through 6 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Provencal Vegetable Gratin: When preparing this salads and sides recipe, to ensure this dish remains safe for those with celiac disease or gluten sensitivity, always use ingredients that are certified gluten-free. Pay close attention to labels on items like Dijon mustard and any optional breadcrumbs, as these can sometimes be processed in facilities that handle gluten. Thoroughly clean all utensils and surfaces before preparation to prevent any accidental contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Provencal Vegetable Gratin: This recipe is naturally gluten-free, relying on fresh vegetables and carefully selected seasonings. Ensure all packaged ingredients, such as Dijon mustard and any optional breadcrumbs, are certified gluten-free to avoid cross-contamination with gluten-containing grains.
Ingredients
- 4 cups thinly sliced zucchini and eggplant (about 1 medium of each)
- 1 can diced tomatoes, drained
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 1 clove garlic, minced
- 0.5 tsp dried Herbes de Provence
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup gluten-free breadcrumbs (optional, for topping)
- 2 tbsp grated Parmesan cheese (optional, for topping)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish. Arrange the thinly sliced zucchini and eggplant in overlapping layers in the prepared baking dish, creating a visually appealing pattern. This layering will ensure even cooking and a beautiful presentation.
- 2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, verified gluten-free Dijon mustard, minced garlic, dried Herbes de Provence, salt, and black pepper. This creates a fragrant and zesty dressing that will infuse the vegetables with flavor.
- 3
Evenly distribute the drained diced tomatoes over the layered vegetables in the baking dish. Then, generously drizzle the prepared olive oil and herb mixture over the entire dish, ensuring all the vegetables are coated. This step is crucial for tenderizing the vegetables and building the gratin's flavor profile.
- 4
If using, sprinkle the gluten-free breadcrumbs and grated Parmesan cheese evenly over the top of the vegetables. This topping will create a delightful golden-brown crust as it bakes, adding a satisfying textural contrast to the soft vegetables underneath.
- 5
Bake in the preheated oven for approximately 20-25 minutes, or until the vegetables are tender when pierced with a fork and the topping is golden and bubbly. The aroma of herbs and roasted vegetables will fill your kitchen as it cooks.
- 6
Allow the gratin to rest for about 5 minutes before serving. This resting period allows the flavors to meld and makes it easier to serve neatly. Serve warm as a delicious and elegant side dish.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Freshly grated Parmesan melts better and has far more flavor than pre-grated powders.
- Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.
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