Mediterranean Vegetable Gratin with Parmesan-Almond Crust

A golden-brown baked vegetable gratin with potatoes, zucchini, bell pepper and tomatoes, flavored with olives, oregano and a crispy Parmesan-almond crust. A warming vegetarian main course for the oven.

By yumbelo-Küche · 2 servings · 60 minutes

Ingredients

• 500 g waxy potatoes
• 250 g zucchini
• 1 Stück red bell pepper
• 300 g tomatoes
• 1 Stück onion
• 1 Stück garlic clove
• 50 g black olives, pitted
• 3 EL olive oil
• 60 g Parmesan, freshly grated
• 30 g sliced almonds
• 1 TL dried oregano
• 150 ml water
• salt
• pepper

Method

1. Preheat the oven to 200 °C conventional heat and lightly oil a small baking dish.
2. Peel the potatoes and slice them thinly using a mandoline or knife. Cut the onion into fine rings and finely chop the garlic clove.
3. Trim the zucchini and bell pepper and cut them into slices about 5 mm thick or into strips. Slice the tomatoes and halve the olives.
4. Toss the potato slices in a bowl with 1 tbsp olive oil, salt and pepper and arrange them in the dish in an overlapping, shingle-like pattern.
5. Spread the onion, garlic, zucchini, bell pepper, tomatoes and olives over the top, season with salt, pepper and oregano, and pour the water over everything.
6. Cover the dish with aluminum foil and bake for about 30 minutes, until the potatoes are nearly tender.
7. Mix the Parmesan and almonds with 2 tbsp olive oil, remove the foil and spread the mixture evenly over the gratin.
8. Bake the gratin for another 15 to 20 minutes without foil, until the crust is golden brown and the potatoes are cooked through. Let it rest briefly and serve warm.