GF Rainbow Vegetable Gratin

Gluten-Free Rainbow Vegetable Gratin

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. 


  • 1 Medium to Large Purple Sweet Potato
  • 3 medium sized Yellow Squash
  • 2 Large Heirloom Tomatoes or 4 small Heirloom Tomatoes
  • 114 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


  • 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