Italian vegetable and white bean gratin

Total Time
1 hr 22 min
15 min
55 min
This Italian gratin is a comfort-food entrée at its finest. This one is brimming with fresh vegetables and white beans, and then topped with garlicky lemon panko breadcrumb topping that becomes beautifully browned and crunchy in the oven. This recipe uses an array of fresh vegetables, but you can stick to one or a few varieties depending on what you have or what looks good at the grocery store. Serve the gratin with a salad of thinly sliced fennel and baby arugula tossed with lemon juice and salt and pepper to taste. You can also serve this as a side dish in smaller portions when cooking for a crowd.



1 medium, (1 pound) cut into 1-inch pieces

Uncooked bell pepper(s)

2 item(s), medium, red or green, cut into 1-inch pieces

Plum tomato(es)

2 medium, quartered

Uncooked zucchini

1 medium, cut into 1-inch pieces

Uncooked onion(s)

1 medium, cut into 8 wedges

Table salt

½ tsp

Black pepper

¼ tsp

Canned white beans

15½ oz, small white (1 can), rinsed and drained


cup(s), chopped fresh

Balsamic vinegar

1 tsp

Panko breadcrumbs


Grated Parmesan cheese

¼ cup(s)

Olive oil

2 tsp

Lemon zest

2 tsp, grated


1 medium clove(s), minced

Olive oil cooking spray

2 spray(s)


  1. Preheat oven to 425°F. Line large rimmed baking sheet with foil and spray foil with olive-oil nonstick spray.
  2. Place eggplant, bell peppers, tomatoes, zucchini, and onion on baking sheet. Lightly spray with olive oil nonstick spray, sprinkle with salt and pepper, and toss to coat. Spread in single layer and roast, stirring occasionally, until vegetables are browned and tender, about 35 minutes.
  3. Spray 1½-quart baking dish with olive-oil nonstick spray. Transfer roasted vegetables to prepared baking dish. Stir in beans, basil, and vinegar.
  4. Stir together panko, cheese, oil, lemon zest, and garlic in small bowl. Sprinkle over vegetables. Bake, uncovered, until topping is browned, about 20 minutes.
  5. Per serving: 1¾ cups