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Spicy, colorful & healthy: Vegetable gratin with Mediterranean flavors

Colorful, spicy, and full of Mediterranean flavors—this vegetable gratin is true oven-baked soul food. Zucchini, eggplant, tomatoes, and red onions combine with olives, capers, fennel seeds, and fragrant herbs like thyme and savory. The result: an aromatic oven-baked dish that tastes of summer and is wonderfully filling. Whether as a main course with fresh bread or as a side dish to pasta or rice, this gratin brings color and flavor to the table.

Würzig, bunt & gesund: Gemüsegratin mit mediterranen Aromen

Ingredients for 4 people

6–8 salt-cured anchovy fillets (30–40 g in total)
4 tbsp pitted black olives
2 tbsp pickled capers
3–4 cloves of garlic
4–6 sprigs of thyme
4–6 stalks of savory
2 tsp fennel seeds
7 tbsp olive oil plus some olive oil for greasing
2–3 small zucchini (500 g total)
7–8 tomatoes (total 600 g)
1–2 eggplants (500 g total)
3 red onions
Salt
freshly ground black pepper
5 bay leaves

How to prepare

Rinse the anchovy fillets thoroughly, chop finely, and place them in a bowl. Drain the olives and capers, finely chop, and add them to the anchovies. Peel and finely chop the garlic cloves, and add them as well. Wash the herbs and shake dry. Pick off the leaves, finely chop them, and add them to the anchovy mixture along with the fennel seeds. Mix everything together.

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Grease a large baking dish with a little olive oil.

Clean, wash, and thinly slice the zucchini, tomatoes, and eggplant. Peel and thinly slice the onions.

Layer the vegetable slices alternately upright, sprinkle each layer with the anchovy and herb mixture, season with salt and pepper, and add the bay leaves. Mix the olive oil with the vegetable stock and pour over the vegetables.

Cook in the preheated oven for about 60 minutes, until the vegetables are tender and well browned.

Preparation time 45 minutes plus approx. 60 minutes cooking time

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The recipe is from the book:

Anne-Katrin Weber
Vegetables as a main course
Price 29.95 €
ISBN 978-3-95453-142-4
Becker Joest Volk Publishing

Vegetables are the focus of Anne-Katrin Weber's new cookbook. The renowned author, recently honored for the best vegetarian cookbook of the year (Last Minute Vegetarian, 2017), now devotes herself entirely to vegetables, which take center stage here as the main course. But meat and fish also make welcome accompaniments to the star vegetables.

Spicy, colorful & healthy: Vegetable gratin with Mediterranean flavors

Ingredients for 4 people

How to prepare

The recipe is from the book:

herb seeds

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