The good thing about this dish is, in addition to the toasted, crunchy and creamy gratin, the freedom of choice when adding the vegetables that we want. The zucchini, the potato, the leek or the chard if our little ones are mild flavored; Eggplant, peppers, artichokes, celery or broccoli if children are good eaters and have strong flavors. Be that as it may, this recipe is an excellent way to eat vegetables.

Among the tricks to attract children to eat this dish we can give you two. One, play with the colors of the vegetables to make the dish more eye-catching. The other, to use an original presentation form, using plating rings or pasta cutters to get funny shapes like circles or stars.

vegetable gratin

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Baked vegetables are a delicacy and if we make a gratin of many of them, the result is delicious

Ángela

Kitchen: cuisine
Recipe type: incoming

Total time:

Ingredients

Sal Island
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Zucchini
Potato
Leek
Chard
Eggplant
Peppers
Artichokes
Celery
Broccoli

Preparation

Once the vegetables are cleaned and cut in the way we like best, either in cubes, julienne or sliced, the first step of the recipe, cooking the vegetables, can be done in two ways. We can make the vegetables on the fire, boiled or sautéed, or directly on the oven tray. If we opt for the oven, it will be enough to impregnate the vegetables with a little oil and gradually soak them with broth or water while they cook in a medium oven, about 190 degrees.
Once done, we arrange them in molds or on the tray and bathe them with béchamel and cheese. We gratin them and that's it.
If we want a touch of originality in the ingredients, we can add some chopped nuts to the gratin or different cheeses such as cheddar or roquefort.

Image: Triateurdeparis

Recetín

Vegetable gratin, this is something else!

vegetable gratin

Ingredients

Preparation

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