In a perfect world, our refrigerators would be stocked with exactly the right ingredients whenever a recipe idea strikes. We’d magically have just enough butter for a new cookie recipe, we’d somehow have cans of cooked chickpeas (I’m so tired of forgetting to soak those little suckers…) when we randomly started craving hummus, and we’d have all the right vegetables we’d want to use in a new dish we’ve been meaning to create.
But we don’t live in a perfect world, unfortunately, and too many times have I been dying to make a cheesecake only to realize that I have neither cream cheese nor graham crackers. Too many times have I opened my fridge, thinking that I had enough heavy cream for the recipe I had in mind—only to be sorely disappointed.
While that might sound a little sad, I promise you won’t feel that way with this dish. The nice thing about a gratin is that it’s customizable (is that a word?) for whatever’s in your fridge. I really wanted to use zucchinis and yellow squash, but we were totally out. So I did my best to improvise. And the best part? It still wound up being filling, delicious, and healthy!
While most gratins have a heavy layer of breadcrumbs and cheese on top, I opted for a light sprinkling of Parmesan and a bigger focus on these roasted vegetables. Because roasted vegetables are fabulous. Seriously.
This took me almost no time to put together and most of it was just the waiting around while my dish was in the oven. And after polishing it all off, I felt so full. Not too shabby for a gluten-free and vegetarian dish!
Prep Time: 15 min
Cook Time: 45-55 min
For the rice:
1/3 cup long grain rice
1/2 cup water
pinch of salt
1 medium yellow onion
2 cloves garlic
salt + pepper
1 tsp thyme
For the veggies:
2 Roma tomatoes
2-3 white button mushrooms
drizzle of olive oil
salt + pepper
1 tsp parsley
1. Rinse rice and combine with water and salt in a small saucepan and boil over low heat for about 20-25 minutes.
2. Meanwhile, preheat oven to 325°F. Slice tomatoes and mushrooms. Place on a foil covered baking tray. Drizzle with oil, sprinkle with salt and pepper. Roast vegetables for about 20-25 minutes.
3. In a small pan, add a touch of oil. Dice onion and garlic and add to pan. Add salt, pepper, and thyme. Toss for 2-3 minutes or until the onion begins to slightly brown.
4. Take the veggies out of the oven. Fluff the cooked rice with a fork and add in onion and garlic mixture. Stir until thoroughly combined.
5. In a small gratin dish, pour in rice and smooth out so that it’s even. Top with veggies by alternating around the side of the dish. Top with a light sprinkling of cheese. Bake for 15 minutes. Sprinkle parsley on top.