Roasted Rainbow Vegetable Gratin

 Ingredients

Vegetables

• 2 medium zucchini, sliced into ¼-inch rounds
• 2 medium sweet potatoes, thinly sliced
• 2 medium red beets, peeled and thinly sliced
• 2–3 Roma tomatoes, sliced
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp paprika
• 1 tsp salt
• ½ tsp black pepper

Topping

• ½ cup crumbled feta cheese
• ¼ cup dried cranberries
• 2 tbsp grated Parmesan, optional
• 1–2 tbsp fresh parsley
• Fresh rosemary or thyme for garnish

Optional glaze

• 1 tbsp honey or maple syrup
• 1 tbsp balsamic vinegar

 Instructions

1. Preheat oven to 400°F (200°C). Lightly oil a large round or oval baking dish.
2. Wash and thinly slice the zucchini, sweet potatoes, beets, tomatoes and onion.
3. In a bowl, combine olive oil, garlic, thyme, rosemary, paprika, salt and black pepper.
4. Add the sliced vegetables and gently toss until coated.
5. Arrange the vegetables upright in alternating rows, slightly overlapping each slice to create the colorful layered appearance.
6. Cover tightly with foil and bake for 30–35 minutes.
7. Remove the foil and continue baking for 15–20 minutes, until the vegetables are tender and the edges are nicely browned.
8. Sprinkle feta, cranberries and Parmesan over the top.
9. If using the glaze, mix honey/maple syrup with balsamic vinegar and drizzle lightly over the vegetables.
10. Return to the oven for 5–7 minutes until the cheese is warmed and lightly golden.
11. Garnish with fresh rosemary and parsley. Rest for 5–10 minutes before serving.

 Nut & Allergen Information

• Nuts: None required
• Peanuts: None
• Eggs: None
• Dairy: Yes — feta and optional Parmesan
• Gluten: Naturally gluten-free; check packaged ingredients
• Soy: None normally
• Sesame: None
• Honey: Optional; use maple syrup for a vegan version

Vegan option: Replace feta and Parmesan with a dairy-free cheese or nutritional yeast.

 Approximate Nutrition

Per serving, without optional Parmesan/glaze:

• Calories: ~250 kcal
• Protein: ~6 g
• Carbohydrates: ~35 g
• Fat: ~11 g
• Fiber: ~7 g
• Sugar: ~13 g
• Sodium: ~500 mg

Nutrition varies with vegetable size, olive oil and cheese amounts.

 Q&A

Can I use different vegetables?
Yes. Carrots, butternut squash, yellow squash, eggplant and bell peppers work very well.

How do I get the vegetables evenly cooked?
Slice the harder vegetables—especially beet and sweet potato—very thinly, around ¼ inch, so they cook at the same rate as zucchini and tomato.

Can I prepare it ahead?
Yes. Assemble the vegetables several hours ahead, refrigerate covered, then bake when ready.

Can I leave out the feta?
Absolutely. The vegetables are flavorful without it, or use goat cheese for a stronger creamy flavor.

Why cover it with foil first?
It traps steam and helps the dense vegetables become tender before uncovering them for browning.

Can I use frozen vegetables?
Fresh vegetables are recommended because frozen vegetables release extra water and can make the dish soggy.

What can I serve with it?
It works beautifully as a vegetarian main with crusty bread, rice or quinoa, or as a side dish with roasted chicken or fish.