Summer vegetable gratin with pine nuts and fresh herbs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Summer vegetable gratin with pine nuts and fresh herbs

Summer vegetable gratin with pine nuts and fresh herbs

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian

2 Servings, 610 Calories/Serving

50 Minutes

A rustic summer dish that uses herb-infused oil to bring out the most flavor from fresh summer eggplant, squash and tomatoes. This uniquely healthy gratin features a crunchy pine nut crust instead of the usual bread crumbs and cream — making this dish vegan, gluten-free and paleo-friendly, to boot.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 cloves garlic
  • 3 sprigs rosemary
  • 5 sprigs thyme
  • 2 baby eggplants
  • 1 sweet potato
  • 1 zucchini
  • 2 tomatoes
  • small bunch basil
  • ½ cup crushed
  • seasoned pine nuts

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Infuse oil, prep eggplant

Preheat oven to 400°F. Peel and lightly mash 2 cloves garlic. In a medium sauté pan, heat 3 tablespoons olive on very low with smashed garlic, 1 sprig rosemary and 1 sprig thyme. Cook until oil is infused with flavor and garlic just starts to brown but not burn, 8 to 10 minutes. Take off heat and discard garlic, rosemary and thyme. Meanwhile:
*Rinse eggplant and cut off ends. Slice into very thin ¼-inch rounds. Sprinkle generously with salt on both sides.


Sauté eggplant, prep ingredients

In the same pan, heat 1 tablespoon oil until shimmering. Sauté eggplant until just soft on both sides, 8 to 10 minutes. Meanwhile:
*Peel and thinly slice sweet potato into very thin ¼-inch rounds.
*Thinly slice zucchini and tomatoes into very thin ¼-inch rounds.
*Peel and thinly slice remaining 2 cloves garlic.
*Pluck leaves off remaining rosemary, thyme and basil and mince together.


Assemble, bake gratin

Layer eggplant rounds on bottom of baking dish, overlapping each piece slightly. Sprinkle with salt and pepper, a pinch of the chopped herbs and about 1 tablespoon of the infused oil. Repeat same process with layers of sweet potato, zucchini and tomatoes. Scatter sliced garlic cloves and crushed pine nuts on top. Drizzle with any remaining oil and herbs and place in oven. Bake until top is brown and veggies are tender, 25 to 30 minutes.

Plate, serve

Remove gratin from oven and let cool slightly before serving. Divide evenly between two plates and serve.


Relevant tips and techniques