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Vegetable Gratin Recipe

It is actually a beautification made to vegetables, a poem written with vegetables, a painting. Vegetable gratin is an elegant recipe that can be prepared with all seasonal vegetables, from cauliflower to broccoli, from green beans to asparagus. We made it with vegetables such as tomatoes, potatoes, zucchini, carrots, but you can add a difference according to your taste and seasonal vegetables.

Vegetables that taste like oven and cheese promise more than a side dish. You will love this healthy vegetable recipe, which will win the hearts of those who do not eat meat.

Vegetable Gratin Recipe

Ingredients for Vegetable Gratin Recipe

2 piece medium potato
2 piece medium zucchini
2 piece medium carrot
2 piece medium red bell pepper
2 piece medium tomato
3/4 water glass pea

For the bechamel sauce:
2 tablespoon butter
2 tablespoon Fame
3 water glass milk
one tea spoon salt
1/4 tea spoon
freshly ground black pepper

For the above:
water glass
grated cheddar cheese

Vegetable Gratin Recipe Tip

If desired, you can use all the vegetables in separate pots, boiled in boiling water for short periods and then shock them in making gratin.

Cooking Tip of Vegetable Gratin Recipe

You can add grated nutmeg to the bechamel sauce you have prepared, you can boil the cold milk you use beforehand with the addition of onion and cloves and use it in making sauce.

How to Make Vegetable Gratin Recipe?

Slice the peeled potatoes and carrots into rings. Cut the zucchini, which you have peeled off or peeled as variegated, in half and cut into half moons.
Cut the red bell peppers, which you cut in half and removed the core parts, into large pieces. Slice the tomatoes into rounds.
Briefly boil the carrot and potato slices in boiling water with the fresh peas. Put the drained vegetables in cold, ice water and shock them to preserve their nutritional and color values.
After draining the water, transfer to a heatproof baking dish with zucchini and red bell pepper slices. Place the tomato slices on it.
To prepare the bechamel sauce; Melt the butter in a small saucepan. When the oil starts to foam, add the flour little by little and stir fry until the smell comes out.
Add the cold milk little by little and cook for about 3 minutes, stirring with a whisk to prevent lumps. Add salt and freshly ground black pepper, mix.
Pour the béchamel sauce you prepared on the vegetables you bought in the oven dish. Sprinkle with grated cheddar cheese and bake in a preheated 200 degree oven for 25-30 minutes until golden brown.
After cutting the hot vegetable gratin out of the oven into slices, share it with your loved ones as a main dish or side dish.