I simply adore colorful dishes.
Bright bursts of red, yellow, orange, and green — the more colors, the better!
Not only are they often a lovely way to impress guests, but they are also an excellent way to ensure you’re getting a variety of essential vitamins and nutrients.
It’s a win-win! 🙂
And this dish is no exception!
That’s right: it will both look good on the table, and be good to your body.
Plus, you get the sumptuous kick of flavor that only fresh rosemary can bring.
I mean, what’s not to like?!? (Can you tell that I’m a Friends addict??)
Rosemary and Thyme Vegetable Gratin
(Serves 4 to 6)
Ingredients:
- 2 cloves fresh garlic, peeled and finely diced
- 1 T and 2 tsp. virgin coconut oil, divided
- 1 lb. red potatoes, thinly sliced
- Sea salt, according to taste
- Pinch or two of crushed red pepper
- 1 zucchini, thinly sliced
- 4 plum (aka Roma) tomatoes, sliced
- 2 sprigs fresh rosemary, leaves removed and chopped
- 1/2 tsp. dried thyme
- 1/2 cup freshly grated Romano cheese
Preheat the oven to 400 degrees F.
Lightly grease a large pie pan (I used coconut oil), and set aside.
Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish. Drizzle with the remaining two teaspoons of coconut oil, and sprinkle with the rosemary and thyme. Scatter half of the cheese over the vegetables.
Bake for 15 to 20 minutes. Remove the dish from the oven and sprinkle with the remaining cheese. Bake for an addition 5 to 10 minutes, or until the vegetables are tender.
Enjoy!
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