Mediterranean Winter Vegetable Gratin with Feta
This cozy and vibrant Mediterranean Winter Vegetable Gratin is the ultimate cold-weather comfort dish. Layers of hearty roasted vegetables like sweet potatoes, parsnips, and squash are baked in a savory herbed tomato sauce and topped with crumbled feta for a tangy, creamy finish. With golden, bubbling edges and wholesome ingredients, it’s the perfect vegetarian main or side dish for festive dinners or healthy winter meals.
Time
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10–20 minutes
Servings: 4–6
Ingredients
Vegetables
1 medium sweet potato, thinly sliced
1 medium zucchini, thinly sliced
1 small eggplant, thinly sliced
1 red onion, thinly sliced
1 small butternut squash or acorn squash, peeled and thinly sliced
1–2 parsnips, peeled and thinly sliced
2 tablespoons olive oil
Salt & black pepper to taste
1 teaspoon dried oregano
1 teaspoon thyme (fresh or dried)
2 garlic cloves, minced
Tomato Base
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon smoked paprika
1/2 teaspoon cinnamon (optional, for warmth)
1 tablespoon olive oil
Salt and pepper to taste
Topping
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan or pecorino (optional)
1/2 cup panko or regular breadcrumbs
1 tablespoon olive oil
Chopped fresh parsley or basil for garnish
Instructions
Prepare the Tomato Base
In a saucepan, heat 1 tbsp olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in crushed tomatoes, tomato paste, paprika, and cinnamon.
Simmer for 8–10 minutes. Season with salt and pepper to taste.
Pour the tomato mixture into a greased baking dish and spread evenly.
Prep the Vegetables
Preheat oven to 375°F (190°C).
Thinly slice all vegetables using a mandoline or sharp knife.
Toss sliced vegetables in olive oil, salt, pepper, oregano, and thyme.
Assemble the Gratin
Layer the vegetables in the dish, slightly overlapping in a spiral or rows over the tomato base. Alternate colors and textures for visual appeal.
Cover the dish with foil and bake for 40–45 minutes.
Add the Topping
In a small bowl, mix breadcrumbs with 1 tbsp olive oil and grated Parmesan (if using).
Remove foil and sprinkle the breadcrumb mix and crumbled feta over the top.
Return to oven, uncovered, for another 10–15 minutes or until the top is golden and crisp.
Serve
Garnish with chopped fresh parsley or basil. Serve warm as a main dish or hearty side.
Tips & Variations
Tips
Uniform Slicing: Use a mandoline or sharp knife to slice vegetables evenly so they cook at the same rate.
Don’t Skip the Tomato Base: It keeps the gratin moist and infuses Mediterranean flavor into every bite.
Cover, Then Uncover: Baking covered keeps vegetables tender; uncovering later allows the top to crisp up.
Make It Ahead: Assemble the gratin a day in advance. Just bake before serving or reheat gently.
Extra Crispy Topping: Broil for 1–2 minutes at the end for a golden, bubbly finish (watch closely!).
Variations
Add Protein: Toss in cooked chickpeas or white beans for added plant-based protein.
Cheese Options: Try goat cheese, ricotta salata, or dairy-free feta for alternatives.
Veggie Swaps: Use potatoes, turnips, beets, or even cauliflower if you don’t have all the listed veggies.
Spicy Twist: Add a pinch of red chili flakes or harissa paste to the tomato base for some heat.
Vegan Option: Omit feta and Parmesan, and use plant-based cheese or extra seasoned breadcrumbs.
Q&A
Q: Can I make this gratin vegan?
A: Yes! Omit the feta and Parmesan, and use a vegan cheese or nutritional yeast mixed with seasoned breadcrumbs for a flavorful topping.
Q: Can I freeze leftovers?
A: You can freeze it, but the texture of some veggies may soften. For best results, store in the fridge up to 3–4 days and reheat in the oven.
Q: What can I serve it with?
A: It pairs well with roasted meats, grilled tofu, a simple salad, or crusty bread. It can also be a stand-alone vegetarian entrée.
Q: How do I keep the gratin from getting soggy?
A: Use firm veggies, slice them thinly, and don’t overload the tomato base. Baking uncovered at the end helps dry out excess moisture.
Q: Can I use canned or pre-cooked vegetables?
A: It’s best to use raw, firm veggies. Pre-cooked ones can become mushy during baking.
Nutrition Info (Per Serving, approx. 1/6 of recipe)
Estimates will vary depending on ingredients and portion sizes.
Calories: ~270
Protein: ~7g
Carbohydrates: ~32g
Fat: ~13g
Saturated Fat: ~4g
Fiber: ~6g
Sugar: ~10g
Sodium: ~500mg
Conclusion
The Mediterranean Winter Vegetable Gratin with Feta is the perfect blend of comfort and nutrition. It’s a warm, satisfying dish full of seasonal produce, Mediterranean herbs, and just the right touch of tangy cheese. Whether served as a main or alongside roasted meats or a light salad, it’s a beautiful, rustic dish you’ll want to make all winter long. Vegetarian, flavorful, and endlessly adaptable—this gratin is proof that winter vegetables can shine.