Roasted Vegetable Gratin

Roasted Vegetable Gratin
A flavorful collection of roasted vegetables, including butternut squash, parsnips, red pepper, and red onion, are baked over slices of polenta for a tasty side-dish casserole that's fit for the holidays.
Makes 4
Prep 20 m
Bake 65 m



  1. 1 of 5 Heat oven to 375 degrees F.
  2. 2 of 5 Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375 degrees F for 45 minutes, stirring twice.
  3. 3 of 5 Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish.
  4. 4 of 5 Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top.
  5. 5 of 5 Bake at 375 degrees F for 20 minutes or until bubbly. Allow to cool slightly before serving.
Nutrition Information for Roasted Vegetable Gratin
Servings Per Recipe: 4
Per Serving: 18 mg chol., 65 g carb., 14 g Fat, total, 849 mg sodium, 405 kcal cal., 10 g pro., 12 g fiber