Roasted Vegetable Gratin

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.

Recipe from Family Circle
Roasted Vegetable Gratin
20 mins
by 2.0 2  people
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Thanksgiving, Vegetables, Vegetarian
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  • 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
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Heat oven to 375 degrees F.
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.
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.
Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top.
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
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