Summer Vegetable Gratin
Poppyseed Fruit Salad
Ingredients
- 1 small fennel bulb, halved, cored, and sliced
- 1 onion, thinly sliced
- 1 Tbsp chopped fresh thyme, divided
- ½ tsp garlic salt, divided
- ¼ tsp pepper
- 4 Tbsp olive oil, divided
- 1 (5-oz) carton freshly grated 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 pkg 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 pkg cheese and 1 tsp thyme. Bake 15 to 20 minutes longer or until potatoes are tender.
Side Dish Ingredients
- 1 lb seedless red grapes, halved
- 1 (16-oz) pkg strawberries, sliced
- ¾ cup sliced almonds
- ⅓ cup creamy poppyseed dressing
Side Dish Instructions
- Toss together ingredients in a serving bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
275
|
165
|
440
|
| Fat (g) | 16 | 12 | 28 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 21 | 26 | 47 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 649 | 143 | 792 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
