Vegan
Vegetable Gratin
Spinach-Raspberry Salad with Crusty BreadIngredients
- 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
- 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.
- Spread fennel mixture in bottom of a greased 13- x 9-inch baking dish; sprinkle with ½ cup cheese.
- 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.
- 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
- Preheat oven to 400°F. Wrap bread in foil; heat 8 to 10 minutes. Slice.
- 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 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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