Stewed Vegetable Gratin
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Stewed Vegetable Gratin
Category
Vegetables
Ingredients
- 3 tablespoons Fustini's Herbs de Provence olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 14.5-oz can diced tomatoes
- Kosher salt and black pepper
- 1 bunch Swiss chard, stemmed and cut into 1-inch strips
- 1 19-oz can cannellini beans, drained, rinsed
- 4 oz grated Parmesan cheese
- 1 baguette
- 2 tablespoons fresh thyme
Ingredients
Directions
- Heat oven to 400 degrees F. In a large sauté, pan heat 1 tablespoon of olive oil over medium-high heat. Add onion, celery and carrot. Cook, stirring occasionally until the vegetables begin to soften 3-4 minutes.
- Add the tomatoes and liquid, 1/2 cup water, salt and pepper to taste and bring to a boil. Add the Swiss chard and simmer, stirring just until wilted, 1-2 minutes. Stir in the beans and most of the Parmesan cheese. Transfer to an 9x13 baking dish, shallow 2 quart casserole or use the same sauté, pan if it is oven proof.
- Remove ends from the baguette and cut in half crosswise, then lengthwise into 1/4-inch thick slices. Brush one side of each slice with the remaining olive oil. Arrange slices, oiled side up, over the casserole, overlapping slightly. Sprinkle with thyme and remaining Parmesan cheese. Bake until the bread is golden brown, 15-20 minutes.