Vegan

Vegetable Gratin

Spinach-Raspberry Salad with Crusty Bread
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Ingredients

  • 1 small fennel bulb, halved, cored, and sliced
  • 1 onion, thinly sliced
  • 2½ tsp chopped fresh thyme, divided
  • ½ tsp garlic salt, divided
  • ¼ tsp pepper
  • 4 Tbsp olive oil, divided
  • 1 cup shredded Parmesan cheese, divided
  • 4 Roma tomatoes, sliced ¼-inch thick
  • 3 sweet potatoes, peeled and sliced ¼-inch thick
  • 2 zucchini, sliced ¼-inch thick

Instructions

  1. Preheat oven to 400°F. Cook fennel, onion, 2 tsp thyme, and ¼ tsp each garlic salt and pepper in 1½ Tbsp hot oil in a large skillet over medium heat in a large skillet 8 to 10 minutes or until onion is tender.
  2. Spread fennel mixture in bottom of a greased 13- x 9-inch baking dish; sprinkle with ½ cup cheese.
  3. Cut tomato, potato, and zucchini slices into half-moons if pieces are large. Combine in a large bowl. Drizzle with 1½ Tbsp oil, and sprinkle with ¼ tsp garlic salt; toss. Arrange tomato mixture in baking dish over fennel. Drizzle with 1 Tbsp oil.
  4. Cover with foil, and bake 30 minutes; uncover and sprinkle with ½ cup cheese and ½ tsp thyme. Bake 15 to 20 minutes longer or until potatoes are tender.

Side Dish Ingredients

  • 1 (12-oz) French baguette (preferably whole wheat)
  • 2 (5-oz) pkg baby spinach
  • ½ cup thinly sliced red onion
  • 1 pint raspberries (or use blueberries)
  • ½ cup vegan olive oil vinaigrette
  • ½ cup chopped walnuts

Side Dish Instructions

  1. Preheat oven to 400°F. Wrap bread in foil; heat 8 to 10 minutes. Slice.
  2. Place spinach, onion, and raspberries in a large bowl. Drizzle with vinaigrette; toss. Sprinkle with nuts.

Nutritional Information

Main Side Total
Servings 6 6
Calories
254
342
596
Fat (g) 15 19 34
Sat. Fat (g) 4 2 6
Protein (g) 11 8 19
Carb (g) 21 37 58
Fiber (g) 5 7 12
Sodium (mg) 561 363 924

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