Stewed Vegetable Gratin

Real Simple
Stewed Vegetable GratinRecipe
Photo: John Kernick
Makes 4 to 6 servings


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3 tablespoon olive oil
1 medium yellow onion, diced
2 celery stalks, diced
2 medium carrots, diced
1 14.5-ounce can diced tomatoes, undrained
1/2 cup low-sodium chicken broth
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 bunch Swiss chard, stems removed and leaves cut crosswise into 1-inch strips
1 19-ounce can white beans, rinsed and drained
1 cup (about 4 ounces) plus 2 tablespoons grated Parmesan
1 baguette
2 tablespoons fresh thyme


Prep: 20 Minutes
Other: 20 Minutes

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, celery, and carrots and cook, stirring occasionally, for 3 to 4 minutes. Add the tomatoes and their juices, broth, salt, and pepper. Bring to a boil. Add the Swiss chard and cook, stirring, until wilted, 1 to 2 minutes. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.

Cut the baguette in half crosswise and trim the ends to form two 8-inch portions. Slice each portion lengthwise to make several 1/4-inch-thick slices. Brush the top of each slice with the remaining oil. Arrange the slices, oil-side up, over the casserole, overlapping them slightly. Top with the thyme and the remaining Parmesan. Bake until the bread is golden brown, about 20 minutes.

Created date

February 2007

Nutritional Information

Calories 792
Caloriesfromfat 22 %
Fat 19 g
Satfat 0 g
Cholesterol 0 mg
Sodium 1,641 mg
Carbohydrate 117 g
Fiber 12 g
Sugars 13 g
Protein 36 g