Stewed Vegetable Gratin

Stewed Vegetable Gratin
John Kernick

Serves 6
20
minutes
40
minutes

Ingredients

3
tablespoons
olive oil
1
medium onion, diced
2
stalks celery, diced
2
medium carrots, diced
1
14.5-ounce can diced tomatoes
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 cannellini beans, rinsed
1
cup
plus 2 tablespoons grated Parmesan (about 4 ounces)
1
baguette, ends trimmed
2
tablespoons
fresh thyme leaves

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
  2. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
  3. Add the tomatoes and their liquid, ½ cup water, salt, and pepper. Bring to a boil. Add the chard and simmer, stirring, just until wilted, 1 to 2 minutes.
  4. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or a shallow 2-quart casserole.
  5. Cut the baguette in half crosswise, then lengthwise, into ¼-inch-thick slices. Brush one side of each slice with the remaining oil.
  6. Arrange the slices, oiled-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake until bread is golden brown, 15 to 20 minutes.
Sara Quessenberry
February 2007

Nutritional Information

  • Per Serving
  • Calories 334
  • Fat 13 g
  • Sat Fat 4 g
  • Cholesterol 14 mg
  • Sodium 1293 mg
  • Protein 17 g
  • Carbohydrate 37 g
  • Fiber 6 g
What does this mean? See Nutrition 101.