Italian Summer Vegetable Gratin with Garlic Bread
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Yield: 4
Italian Summer Vegetable Gratin
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
A bright, elegant gratin of roasted summer vegetables, finished with a crisp lemon-almond pangrattato and fresh herbs for contrast, texture, and just enough intrigue to keep things interesting.
Ingredients
For the Pangrattato
- 4 tablespoons extra virgin olive oil, divided
- ½ cup raw almonds, roughly chopped
- 2 slices crusty bread, torn into pieces
- ¼ cup flat-leaf parsley, roughly chopped
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- freshly ground black pepper
For the Vegetable Base
- 2 medium zucchini, sliced into half-moons
- 1 small eggplant, cut into 1" (2.5 cm) cubes
- kosher salt
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- ½ cup pitted kalamata olives, roughly chopped
- ½ cup dry white wine
- ¼ cup fresh basil leaves, torn
For the Garlic Bread
- 1 medium Italian loaf
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, very finely minced
- 1 pinch kosher salt
Instructions
- Heat the oven to 425°F (220°C).
- In a large skillet over medium heat, toast the almonds until golden and fragrant. Remove and set aside. Add 2 tablespoons of the olive oil to the same skillet, then add the torn bread and cook until crisp and golden.
- Transfer the toasted almonds and bread to a food processor with the parsley, 1 teaspoon of the lemon zest, the dried oregano, a pinch of kosher salt, and a few grinds of freshly ground black pepper. Pulse into a coarse, irregular crumb and set aside.
- Cook's Note: If needed, simply tear a little from your Italian loaf to make the pangrattato.
- Spread the zucchini and eggplant on a large sheet pan. Drizzle lightly with olive oil, season generously with kosher salt, and roast for 20 to 25 minutes, or until tender and deeply golden around the edges. Avoid crowding the pan; colour is where much of the flavour develops.
- While the vegetables roast, heat the remaining 2 tablespoons olive oil in a large braiser or oven-safe skillet over medium heat. Add the shallot and cook for 4 to 5 minutes, until softened and lightly golden. Stir in the sliced garlic and cook for about 30 seconds, just until fragrant. Add the chopped kalamata olives and cook for another minute.
- Pour in the white wine and simmer until it has reduced by about half and lost its raw edge.
- Add the roasted vegetables to the braiser and toss gently to coat in the wine and olive mixture without breaking them up. Scatter the pangrattato evenly over the top.
- Transfer the braiser to the oven and bake for 8 to 12 minutes, until the topping is crisp and golden.
- Meanwhile, reduce the oven temperature to 400°F (200°C). Place the Italian loaf on a cutting board and make slices almost all the way through at 1" (2.5 cm) intervals, leaving the base intact. Stir together the olive oil, finely minced garlic, and 1 pinch kosher salt, then spoon or brush the mixture generously between each slice and over the top of the loaf.
- Bake for 8 to 10 minutes, until lightly golden around the edges and crisp on top.
- Remove the gratin from the oven and finish with the torn basil and 1 to 2 teaspoons of the lemon juice, to taste. Let stand for 5 minutes before serving.
- Serve warm with the garlic bread. For a lighter meal, allow the vegetables to soak up most of the pan juices and spoon the mixture onto slices of the garlic bread like bruschetta. Or serve the bread alongside for dipping into the fragrant lemony juices left in the pan.
Costs
- Total Cost: $13.27
- Cost per Serving: $3.32
Costs calculated in July 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of eggplant, basil, and kosher salt from Whole Foods, and shallot from Meijer.
Nutrition Facts
Calories
1146Fat
77 gSat. Fat
26 gCarbs
94 gFiber
13 gNet carbs
81 gSugar
45 gProtein
20 gSodium
950 mgCholesterol
0 mgNutritional information is an estimate only, and depends on the ingredients you use.
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