Tag Archives: easter

Roasted Veggie Gratin Recipe

This has been a week of celebrations for those in the Judeo-Christian faiths and a big part of those celebrations is the food! Easter dinner for me growing up in Texas was almost an identical repeat of Thanksgiving. We would gather, eat turkey, ham, stuffing, green bean casserole and we would watch the Texas Longhorns play.

A few weeks ago I was looking to make a fun side dish to accompany an otherwise unremarkable dinner at home when I stumbled upon a recipe for a Veggie Tian (whatever that means). It was a mixture of veggies and potatoes baked with parmesan so I took a few ideas, created my own version and called it a roasted veggie gratin. Last week, I had the pleasure of joining my person at a Seder for the first night of Passover and I decided to bring this as a side dish.

As most great dishes do, this one began with garlic and onions.

Vegetable Tian, Veggie recipes, vegetarian recipes, tomatoes, zucchini, potato

First I sautéed garlic and onions in some olive oil.

I greased a square baking dish and spread the garlic and onion mixture along the bottom of it.

Vegetable Tian, Veggie recipes, vegetarian recipes, tomatoes, zucchini, potato

Then I cut tomatoes, potatoes and zucchinis.

I cut the vegetables about a quarter of an inch thick and pre-heated the oven to 350 degrees.

Vegetable Tian, Veggie recipes, vegetarian recipes, tomatoes, zucchini, potato

Arrange in a spiral fashion and sprinkle with salt, pepper, etc.

The “etc” here can be whatever you’re into. I’m a cumin-cayenne kinda gal so I added those. I think the original recipe called for thyme and rosemary, so whatever taste you’re going for ought to do just fine. Bake for 35 minutes.

Vegetable Tian, Veggie recipes, vegetarian recipes, tomatoes, zucchini, potato

After 35 minutes add parmesan cheese and pop that baby back in!

Let it bake for another 25-35 minutes or until the cheese has browned.


Serve immediately and enjoy 🙂

I hope everyone had a wonderful Passover and Easter!!


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A Passover Seder

This was a very busy weekend for anyone who celebrates either Passover or Easter and an especially busy weekend for people who celebrate both! In my case, we celebrated two Seders and an Easter dinner, all of which were very special. The first of these, a Seder for the first night of Passover, was at the home of my mother and father-in-law-without-nuptiuals, who knowing my love of cooking, were gracious enough to let me help them cook! Mazel Tov to me!

First the veggie stock: onions, carrots, parsnips, water. Let simmer.

Then drop in the matzah balls and let them expand in the liquid.







First we made the matzah ball soup. I got the honor of mixing the matzah balls, which we made whole wheat and I also tended to the stock, which was completely veggie.

Salmon marinated in a balsamic reduction with lemons and herbs.

I got tricked into cutting up the beets... purple hands all night.







The salmon was the only non-veggie item at this seder and it was tender and delicious. These beets were also used to paint the horseradish red. A little tip, by the way, about dealing with fresh horseradish: open a window, open a door, get some goggles and warn the household, cause that stuff is NO JOKE.

Roasted vegetables, salmon, pesto lasagna, homemade horseradish, Mmmm...

This is the cutest seder plate all filled in. So lovely!







The pesto lasagna used matzah as pasta, had mushrooms and was insanely delicious. My favorite part of any meal in this home: the spinach salad with homemade tahini-lemon dressing… Mmmmm…

I hope you all enjoyed your holiday weekend and whatever traditions you observe! L’Chaim!


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