Roasted Vegetable Gratin
Recipe from Family Circle

A flavorful collection of roasted vegetables, including butternut squash, parsnips, red pepper, and red onion, are baked over slices of polenta for a tasty side-dish casserole that's fit for the holidays.


Roasted Vegetable Gratin

by 1  person


add your rating
add a comment
Servings: 4
Prep Time: 20 mins
Related Categories: Thanksgiving, Vegetables, Vegetarian
Recent Activity:
Ingredients
  • 1   
    small butternut squash (about 2-1/2 pounds), peeled, seeded and cut into 1-inch pieces
  • 2   
    medium parsnips (about 1 pound), peeled and cut into 1-inch pieces
  • 1   
    large sweet red pepper, cored, seeded and sliced into 1/4-inch strips
  • 1   
    medium red onion, peeled and cut into 1-inch wedges
  • 2   tablespoons 
    olive oil
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    black pepper
  • 1   tube 
    (18 ounces) heat-and-serve polenta
  • 1/4  cup 
    half-and-half
  • 1/2  cup 
    shredded Asiago cheese
  • 8   sprigs 
    fresh thyme
Directions
1.
Heat oven to 375 degrees F.
2.
Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375 degrees F for 45 minutes, stirring twice.
3.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish.
4.
Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top.
5.
Bake at 375 degrees F for 20 minutes or until bubbly. Allow to cool slightly before serving.
Nutrition information
Per Serving: cal. (kcal) 405, Fat, total (g) 14, chol. (mg) 18, carb. (g) 65, fiber (g) 12, pro. (g) 10, sodium (mg) 849, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Cauliflower Beyond Gratin -- Quick, Easy & Super Healthy
...'s nothing new about the vegetable, it's how chefs and home cooks are using it that is exciting. Details... fried. Available all year, cauliflower is a great cool-season vegetable and a good source of vitamins B6..., C, and K, as well as folate and fiber. Very versatile, it can be roasted, boiled, steamed, fried... read more...
Crispy, Smashed, and Roasted Rosemary Potatoes
..., fried, and roasted in slices (which my toddler of course loves to dunk in ketchup). We particularly love... the combination of rosemary with roasted spuds, so when I saw this recipe for Crispy Smashed Roasted Potatoes, I... knew that I had to give it a try and add in the herb. Plus, I love that this recipe is roasted rather... read more...
Healthy Soba Noodles with Tofu and Vegetables
... eat the ingredient. I changed the recipe slightly by adding more vegetables and I decided that instead... and protein than plain rice. I started by prepping my vegetables. I decided to add a crunchy texture... to the dish with shredded carrots and snow peas. I added about a tablespoon of vegetable oil to a skillet over... read more...
how tos

shop our favorite products