Mediterranean Vegetable Rice Gratin
Ingredients (serves 4):
200g rice (long grain, basmati, or brown)
1 zucchini, diced
1 eggplant, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, thinly sliced
2 garlic cloves, minced
3 ripe tomatoes, diced (or 1 can of crushed tomatoes)
3 tbsp olive oil
1 tsp Herbes de Provence
1 tsp sweet paprika
100g grated cheese (mozzarella, Emmental, or Parmesan)
Salt and pepper
(Optional) A few fresh basil leaves
Preparation:
Cook the rice in boiling salted water. Drain and set aside.
Sauté the vegetables:
In a large skillet, heat the olive oil.
Add the onion, garlic, diced zucchini and eggplant, and bell pepper strips. Sauté over medium heat for 10–15 minutes, until the vegetables are tender.
Add the tomatoes, herbes de Provence, paprika, salt, and pepper. Simmer for 5–10 minutes to allow the sauce to thicken slightly.
Preheat the oven to 180°C (350°F).
Assemble the gratin:
In a gratin dish, combine the cooked rice with the vegetables. Adjust the seasoning.
Sprinkle with grated cheese.
Bake for 20 minutes, until the top is golden brown.
Tips:
For a creamy touch: add 1 tablespoon of crème fraîche or a little ricotta cheese before baking.
You can enrich this gratin with chickpeas or crumbled feta cheese.
For added color: add a few black olives or halved cherry tomatoes on top before baking.