GF RAINBOW VEGETABLE GRATIN

I love this GF Rainbow Vegetable Gratin. This beautiful gluten-free rainbow vegetable gratin is as beautiful as it is tasty. Purple sweet potatoes, yellow squash and heirloom tomatoes in layers with ricotta, parsley and panko breadcrumbs.

The best part about this GF Rainbow Vegetable Gratin is it’s easy to assemble and bakes to perfection. Rainbow vegetables are the perfect way to enjoy eating healthy colorful vegetables for adults and kids. Be the envy of the next summer barbecue with this dish where you want to impress all your friends.

THIS RAINBOW VEGETABLE GRATIN IS TOTALLY GLUTEN-FREE AND IS VEGETARIAN-

Not only is this dish gluten-free, it’s also a vegetarian dish as well. Because of that, you can serve this to all your vegetarian friends. Quite a few of my friends don’t eat meat.

For me, I know how frustrating it can be showing up to a gathering only to find out that there is nothing I can eat. When bringing a dish to a barbecue or gathering, I try to bring at least one dish that is gluten-free and one that is 100 percent vegetarian.

While you might be thinking this is fall/winter side dish, it is really one of the best side dishes to make during the summer. First off, during the summer vegetables are in abundance. Secondly, Summer-time is the best time of year-and healthy dishes like this motivate me to try and eat better.

Furthermore, GF Rainbow Vegetable Gratin is an easy way to add loads of color, vitamins and flavors in one casserole dish. Another great summer staple is my Broccolini Kale Caesar Salad. It’s super fast to make and is loaded with nutrients.

Not to mention, my inspiration for this recipe came about while thinking of Ratatouille. While ratatouille is very different, I thought how can I make a healthy gratin that my family will actually enjoy eating?

For the holidays, potato gratin is honestly my favorite side dish to eat. So why not make a veggie version, but make that version healthy and super tasty.

IS A GLUTEN-FREE RAINBOW VEGETABLE GRATIN HARD TO MAKE?

The hardest part about this recipe is the peeling and chopping- but I can promise you it’s totally worth it. The key to a successful gratin is having all the ingredients sliced the same thickness so they all cook at the same rate.

Gratins can be so versatile, and you can honestly add any vegetable you like and omit ones you don’t. For me, I love sweet potatoes, but for this dish I added purple sweet potatoes as the color is just gorgeous.

INGREDIENTS-

• 1 Medium to Large Purple Sweet Potato
• 3 medium sized Yellow Squash
• 2 Large Heirloom Tomatoes or 4 small Heirloom Tomatoes
• 1- 14 Ounce Container Smooth Whole Milk Ricotta
• 3 Tablespoons Chopped Parsley
• 3 Tablespoons Fresh Thyme
• 1/3 Cup Olive Oil
• 3/4 Cup Parmesan Cheese
• 1 Cup of Aleia GF Panko Breadcrumbs
• Salt and Pepper to taste

INSTRUCTIONS FOR MAKING GLUTEN-FREE RAINBOW VEGETABLE GRATIN

• Lightly grease a baking sheet that has sides that are at least 2 inches high. I used butter flavored non-stick cooking spray. Spray well.
• Peel 1 medium to large purple sweet potato. Slice into rounds that are even in size. Do not make your pieces super thick. Thinner pieces cook faster. Make sure you size the vegetables the same size for even cooking.
• Cut the end off the yellow squash and slice into rounds. Make sure the slices are the same size as the purple sweet potatoes.
• Cut the heirloom tomatoes into rounds as well. You do not want them super thick but not super thin either. For the tomatoes-make sure they are slightly firm to the touch. You do not want to start with a super ripe tomatoes. It will be baking in the oven for 1 hour.
• Starting with the first layer- assemble the purple sweet potatoes and cover the bottom of the casserole dish. Using a pastry brush, add just enough extra virgin olive oil to lightly coat the sweet potatoes. Season well with salt and pepper.

INSTRUCTIONS FOR NEXT LAYER

• For the next layer, add the squash over the purple sweet potatoes. Using a pastry brush, add just enough extra virgin olive oil to lightly coat the squash. Season well with salt and pepper.

• Add enough parmesan cheese to coat. A couple tablespoons should be fine. Likewise, my measurements are not exact for this as everyone’s preference is different.
• Mix the full container of smooth ricotta together with 3 tablespoons of fresh finely chopped parsley.

• Taking a spoon, add a couple spoonfuls randomly over the squash. You can use your hands if it’s easier. I do both. This does not have to be perfect.

• Then sprinkle a 1/2 cup of panko breadcrumbs.
• Add a layer of the sliced heirloom tomatoes. Brush them with extra virgin olive oil and season well with salt and pepper.
• Add another layer of squash and brush with extra virgin olive oil. Season well with salt and pepper.
• Add the final half of the ricotta cheese with parsley. Drop spoonfuls randomly.
• Add a final layer of the tomatoes. Brush with extra virgin olive oil and season well with salt and pepper.

• Add a generous amount of shredded parm cheese.
• For the top layer, add the remaining 1/2 cup of panko breadcrumbs on the top.

INSTRUCTIONS FOR BAKING-

• Cover with foil and put in the oven at 400 for one hour or until the vegetables are soft but not mushy.
• After it has cooked, take the foil off and let the breadcrumbs toast up for a minute to three minutes until they are golden in color.

GF Rainbow Vegetable Gratin

Print Recipe

★★★★★

5 from 3 reviews

I love this Gluten-Free Rainbow Vegetable Gratin. This beautiful gluten-free rainbow vegetable gratin is as beautiful as it is tasty. Purple sweet potatoes, yellow squash and heirloom tomatoes in layers with ricotta, parsley and panko breadcrumbs. 

• Author: Allie
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 80
• Yield: 10 1x
• Category: Side Dishes
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 Medium to Large Purple Sweet Potato
• 3 medium sized Yellow Squash
• 2 Large Heirloom Tomatoes or 4 small Heirloom Tomatoes
• 1– 14 Ounce Container Smooth Whole Milk Ricotta
• 3 Tablespoons Chopped Parsley
• 3 Tablespoons Fresh Thyme
• 1/3 Cup Olive Oil
• 3/4 Cup Parmesan Cheese
• 1 Cup of Aleia GF Panko Breadcrumbs
• Salt and Pepper to taste

Instructions

• Lightly grease a baking sheet that has sides that are at least 2 inches high. I used butter flavored non-stick cooking spray. Spray well.
• Peel 1 large purple sweet potato. Slice into rounds that are even in size. Do not make your pieces super thick. Thinner pieces cook faster. Make sure you size the vegetables the same size for even cooking.
• Cut the end off the yellow squash and slice into rounds. Make sure the slices are the same size as the purple sweet potatoes.
• Cut the heirloom tomatoes into rounds as well. You do not want them super thick but not super thin either. For the tomatoes-make sure they are slightly firm to the touch. You do not want to start with a super ripe tomatoes. It will be baking in the oven for 1 hour.
• Starting with the first layer- assemble the purple sweet potatoes and cover the bottom of the casserole dish. Using a pastry brush, add just enough extra virgin olive oil to lightly coat the sweet potatoes. Season well with salt and pepper.
• For the next layer, add the squash over the purple sweet potatoes. Using a pastry brush, add just enough extra virgin olive oil to lightly coat the squash. Season well with salt and pepper.
• Add enough parmesan cheese to coat. A couple tablespoons should be fine. My measurements are not exact for this as everyone’s preference is different.
• Mix the full container of smooth ricotta with 3 tablespoons of fresh finely chopped parsley.
• Taking a spoon, add a spoonful randomly over the squash. You can use your hands if it’s easier. I do both. This does not have to be perfect.
• Then sprinkle about a half a cup of panko breadcrumbs.
• Add a layer of the sliced heirloom tomatoes. Brush them with extra virgin olive oil and season well with salt and pepper.
• Add another layer of squash and brush with extra virgin olive oil. Season well with salt and pepper.
• Add the final half of the ricotta cheese with parsley. Drop spoonfuls randomly.
• Add a final layer of the tomatoes. Brush with extra virgin olive oil and season well with salt and pepper.
• Add a generous amount of shredded parm cheese.
• Sprinkle the remaining 1/2 cup of Panko breadcrumbs on the top.
• Cover with foil and put in the oven at 400 for one hour or until the vegetables are soft but not mushy.
• After it has cooked, take the foil off and let the breadcrumbs toast up for a minute to three minute until they are golden in color.

Keywords: GF Rainbow Vegetable Gratin, Gluten-Free, Summer, Side Dishes, Vegetables, Ricotta

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