Try this Grandmas Potato, Red Pepper, and Zucchini Gratin recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Generously rub the bottom of a shallow 5-cup gratin dish with the garlic. Grease lightly with about 1 teaspoon of the olive oil. Layer half of the potatoes in the bottom of the dish, overlapping the slices as necessary. Season lightly with the thyme and salt; drizzle with 1 tablespoon of the olive oil. Add a layer of half of the red peppers and then half of the zucchini. Season again with salt and thyme; drizzle 1 tablespoon of the oil over the vegetables. Repeat the layering and seasoning. Drizzle any remaining olive oil over the top. Cover securely with aluminum foil . Bake until the vegetables are very soft and tender, about 1 hour. Serve immediately. Source: Bistro Cooking, by Patricia Wells, 1989 Typed by Brenda Adams
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 485 | ||
Calories from Fat: 485 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.1g | 72 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 40.2mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 1.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 485
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