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.
- 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
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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 9x13 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.