Roasted Winter Vegetable Gratin
Instructions:
Cooks in the Midwest have long embraced the notion of a
casserole, and I think it’s a wonderful characteristic. I am a big
fan of getting as many delicious and wholesome ingredients
into one pan as I can. Ask my husband and he will tell you, I
am the queen of the one-pot meal, and proud of it! This is yet
more proof that if you are thoughtful enough to combine similar
flavors, and balance them with a few standouts, the results can
be highly satisfying and well-rounded. This dish travels to
holiday gatherings quite well too.
3 medium potatoes, sliced
in rounds
3 medium beets, peeled and sliced in rounds
1 butternut squash, peeled
and cut into 1-inch cubes
6 tablespoons olive oil
1/4 cup balsamic vinegar
2 teaspoons salt
1 large red onion or leek, sliced
4 cloves garlic, minced
1 tablespoon minced fresh thyme
or 1 teaspoon dried
1/4 cup chopped fresh basil or 2 tablespoons dried
4 to 6 cups chopped assorted vegetables (broccoli,
cauliflower, zucchini, and peppers)
1 cup barley and 1 cup brown rice cooked together in
5 cups water
2 tomatoes, sliced thinly (omit the tomatoes if they
are not in season)
1 cup of your favorite cheese—I enjoy a smooth and easily melted cheese like
gruyere or a creamy chèvre (omit for vegan version)
SERVES 6 TO 8
- Preheat the oven to 385 degrees. Combine the potatoes, beets, and squash with 4 tablespoons (1/4 cup) of the olive oil, the balsamic vinegar, and salt. Make sure the vegetables are well coated and spread across the bottom of a deep baking pan.
- Roast, stirring frequently, until the vegetables are very tender, about 20 to 25 minutes.
- Meanwhile, in the remaining 2 tablespoons of olive oil, sauté the onion, garlic, thyme, basil, and assorted chopped vegetables until the vegetables are tender and brightly colored, about 5 to 7 minutes.
- Reduce the oven temperature to 350 degrees. Mix the barley and rice with the potatoes, beets, and squash until well combined and spread the mixture across the bottom of a 9×13- inch casserole dish.
- Layer the sautéed vegetables over top and then cover it all with the sliced tomatoes. Crumble or grate the cheese on top and bake until the cheese is browned and melted, about 10 minutes.