Vegetable Gratin With Lemon Dill Sauce (Daniel Fast Approved)
This simple vegetable gratin consists of squash, zucchini, tomatoes, eggplant, and a zesty lemon dill sauce that’s drizzled right on top. This recipe is Daniel Fast/Diet approved with clean and plant-based ingredients. This vegetable gratin can be eaten as is or with a side of pearl barley or brown rice. (Jump to Recipe)
The Daniel Fast is sometimes known to be a lifestyle diet with an addition of lean protein. The Daniel Fast is a Biblical-based partial fast that lasts 21 days. It consists of vegetables, fruit, grains, nuts, seeds, beans and legumes, herbs and spices, herbal tea, and water. It’s based on the prophet Daniel’s dietary and spiritual experiences recorded in the Book of Daniel.
This popular fast is especially common in the month of January in the Evangelical Protestant churches and is commonly practiced as a whole church for the purpose of detoxing from the daily diet and lifestyle to be more sensitive to God and His word.
To Make This Vegetable Gratin
Slice the tomatoes, squash, zucchini, and eggplant into thin, equal 1/4 inch slices (except eggplant needs to sliced then quartered so it resembles similar size of the other vegetables) and arrange them in overlapping layers into a 9×13 baking dish or 2 round baking pans.
Whisk together fresh chopped dill, lemon juice and zest, olive oil, and garlic. Spoon half of the lemon dill sauce equally over the arranged vegetables. Set aside the rest of the sauce to be used after baking.
Place into the oven and bake for 25-30 minutes, until the vegetables are soft and tender. Remove the baking dish from the oven and spoon the remaining lemon dill sauce over the vegetables one last time.
Serve this vegetable dish with a hearty side of brown rice, pearl barley, or farro. This dish can also be eaten as is.
If you love this healthy dish, check out a few of my favorites!
They’re not necessarily Daniel Fast approved but can be adjusted so that they are.
Shaved Brussels Sprouts With Parmesan And Panko
Southwest Chipotle Chopped Salad
Mixed Green Salad With Balsamic Vinaigrette
Sautéed Broccolini With Sliced Almonds
Peach, Burrata, And Prosciutto Salad
If you make these Vegetable Gratin With Lemon Dill Sauce, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Vegetable Gratin With Lemon Dill Sauce (Daniel Fast Approved)
This simple vegetable gratin consists of squash, zucchini, tomatoes, eggplant, and a zesty lemon dill sauce that’s drizzled right on top. This recipe is Daniel Fast/Diet approved with clean and plant-based ingredients. This vegetable gratin can be eaten as is or with a side of pearl barley or brown rice.
Ingredients
- 5 roma tomatoes, cut into ¼ inch slices
- 1 yellow squash, cut into ¼ inch slices
- 1 zucchini, cut into ¼ inch slices
- 1 eggplant, cut into ¼ inch slices and quartered
- ¼ cup fresh dill, finely chopped
- 2 lemons, zested and juiced
- ¼ cup olive oil
- 4 cloves garlic, minced
Instructions
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Preheat oven to 400 degrees F.
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Arrange sliced tomatoes, squash, zucchini, and eggplant in overlapping layers in a 9×13 baking dish or 2 round baking pans.
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Whisk together dill, lemon juice and zest, olive oil, and garlic. Spoon half of the lemon dill sauce equally over the arranged vegetables. Set aside the rest of the sauce to be used after baking.
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Place into the oven and bake for 25-30 minutes, until the vegetables are soft and tender. Remove baking dish from oven and spoon remaining lemon dill sauce over the vegetables one last time. Serve immediately.
