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Summer Pesto Vegetable Gratin

Roasted tomatoes, fresh zucchini from the farmer’s market, artichokes, pesto. How could this possibly not be amazing?

At work this week, I have a little more freedom to make more of the stuff that I love. The man of the house, who is a real meat and potatoes kinda guy, isn’t home for dinner, so I’m loading up the menu with tons of my favorite vegan, gluten-free, and veggie-based meals. While I was searching around on one of my favorite gluten-free blogs for inspiration for the week, I came upon a really yummy recipe for a vegetable gratin that included fresh flavors and colors that really popped. I knew I had to try it. I made a few changes here and there, added my own twists, and vwah la! This recipe was born.

I served this as a main dish, but if you omit the pasta, it becomes a ridiculously easy lovely side dish for a pot luck, baby shower, BBQ, or weeknight dinner.

SUMMER PESTO VEGETABLE GRATIN
serves 2
adapted from a recipe by Karina

Note: This would also be great with 1/2 cup cooked Cannelloni beans thrown in with the veggies for a little added protein and fiber.

Basil Pesto:
1 bunch fresh basil leaves
1/4 cup pine nuts
4 Tbs. extra virgin olive oil, or more as needed
1 garlic clove
1 Tbs. Parmesano Reggiano, optional
1 Tbs. lemon juice
salt and pepper, to taste

Veggies:
1 zucchini, sliced into rounds
1/2 cup marinated artichoke hearts
1/4 cup Divina marinated roasted tomatoes*
1 large garlic clove, minced
1 Tbs. olive oil
1 large tomato, sliced
1 Tbs. balsamic vinegar
salt and pepper, to taste

Topping:
1 cup Panko or Gluten Free Breadcrumbs
1 Tbs. minced fresh oregano leaves
1 Tbs. olive oil

1 1/3 cup Whole Wheat or Brown Rice Penne Pasta
2 oz. mozzarella or Veganrella, shredded

1. For the Pesto: In a small food processor, combine the basil, pine nuts, olive oil, garlic, cheese, and lemon juice. Blend until combined, but still a bit chunky. If it isn’t the consistency of a loose paste, add more olive oil as needed. Season and set aside.

2. For the Veggies: In a saute pan over medium-high heat, heat the olive oil. Cook together the garlic, roasted tomatoes, and artichokes until they are just warmed through. Add the zucchini and cook 3 minutes, stirring often. Remove the pan from the heat and transfer veggies to a medium-sized mixing bowl. When the veggies have cooled slightly, toss them with half of the basil pesto. Set aside.

3. For the Topping: Combine and set aside.

4. To Assemble: Pour the veggies into a mini loaf pan. Top the veggies with 1/3 of the breadcrumb mixture. Sprinkle the cheese over the breadcrumbs and place the tomato slices over the cheese. Sprinkle the balsamic vinegar over the tomatoes and finish the gratin with the remaining breadcrumb mixture. Pop this in the oven and bake about 20 to 30 minutes or until the topping is browned and the cheese is melted.

5. While the gratin is baking, cook the pasta according to your package instructions. Toss the cooked and drained pasta with the remaining pesto.

6. Serve the gratin spooned over the top of the pasta.

* Divina Roasted Tomatoes are incredible and I have yet to find anything that compares to their flavor and texture. I find mine at the antipasti bar at my specialty grocer or packaged near the olive bar. If you can’t find them, try experimenting with other roasted and marinated tomatoes. Or, jarred and marinated roasted red peppers could be yummy…

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