Roasted Vegetable Gratin with Bechamel and Feta
A colorful and nutritious gratin with roasted eggplant, zucchini, peppers, and tomatoes, layered with creamy bechamel and tangy feta.
- Prep15 min
- Cook50 min
- Total1h 5m
- DifficultyMedium
- Servings6
This roasted vegetable gratin is a celebration of summer's bounty. Eggplant, zucchini, and bell peppers are oven-roasted until tender and slightly charred, then layered with fresh tomatoes, crumbled feta, and a velvety bechamel sauce.
The bechamel is enriched with yogurt and egg yolks for extra creaminess, and the whole dish is baked until golden and bubbly. It's a satisfying main course or a hearty side, perfect for family dinners.
Ingredients
Servings
For the bechamel
Converted amounts are rounded.
Method
- Preheat the oven to 400°F. Wash the eggplants, peel them, and slice them into rounds. Arrange on a baking sheet, drizzle with olive oil, and set aside.
- Slice the zucchini into rounds and place on another baking sheet. Cut the bell peppers into chunks and spread on a third baking sheet. Drizzle all vegetables with olive oil.
- Roast the vegetables in the preheated oven for about 25 minutes, until tender and lightly charred.
- Meanwhile, make the bechamel: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes, until the mixture is golden and bubbly.
- Gradually pour in the milk, whisking constantly, and cook for a few minutes until the sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat.
- Stir in the yogurt and egg yolks until smooth. Add half of the grated Parmesan or kefalotyri and mix well.
- Lightly grease a baking dish. Layer the roasted vegetables, sliced tomatoes, crumbled feta, and bechamel sauce, repeating until all ingredients are used. Finish with a layer of bechamel.
- Sprinkle the remaining grated cheese on top. Bake the gratin for about 25 minutes, until the surface is golden and bubbly. Serve warm.
💡 Tips
- You can use any combination of summer vegetables you have on hand.
- For a lighter version, skip the bechamel and just top with cheese.
- Let the gratin rest for 5 minutes before serving to set the layers.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου