Vegetable Gratin
Serves: 6
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1 14.5-ounce can diced tomatoes
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 bunch Swiss chard, stems removed and leaves cut into 1-inch strips
  • 1 19-ounce can cannellini beans, rinsed
  • 4 oz grated Parmesan
  • 1 baguette, ends trimmed
  • 2 tbsp fresh thyme leaves
  1. Heat oven to 400° F. Heat 1 tbsp of the oil in a large saucepan over medium-high heat.
  2. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
  3. Add the tomatoes and their liquid, ½ cup water, salt, and pepper. Bring to a boil. Add the chard and simmer, stirring, just until wilted, 1 to 2 minutes.
  4. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or a shallow 2-quart casserole.
  5. Cut the baguette in half crosswise, then lengthwise, into ¼-inch-thick slices. Brush one side of each slice with the remaining oil.
  6. Arrange the slices, oiled side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake until bread is golden brown, 15 to 20 minutes.
Nutrition Information
Calories: 334 Fat: 13 g Carbohydrates: 37 g Fiber: 6 g Protein: 17 g