Gratin Vegetable Casserole

McCormick®
A gratin vegetable casserole is a practical way to make use of your vegetables, as you can use different varieties and the best part is that they are gratinéed, which adds a special flavor—don't miss out on this practical side dish!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • vegetable oil
  • 1 cup red onion, in large cubes
  • 3 cups button mushrooms, in half
  • 2 cups green bell pepper, in large cubes
  • 2 cups red bell pepper, in large cubes
  • 1 1/2 cups carrot, in slices
  • 1 cup cauliflower, in florets
  • 1 tablespoon oregano
  • salt
  • pepper
  • 1 cup McCormick® Balance Mayonnaise with Sesame Oil, for the gratin
  • 2 tablespoons cornstarch, for the gratin
  • 2 cups Manchego cheese, grated, for the gratin
  • 1/4 teaspoons nutmeg, for the gratin
  • salt, for the gratin
  • pepper, for the gratin
  • 2 tablespoons dill, finely chopped
  • dill, in sprigs
Preparation
20 mins
30 mins
Low
  • Heat a pot over medium heat and add vegetable oil, red onion, mushrooms, bell peppers, carrot, and cauliflower. Season with oregano, salt, and pepper. Cook for about 8 minutes, then remove from heat and set aside.
  • Mix McCormick® Balance Mayonnaise with Sesame Oil, cornstarch, manchego cheese, nutmeg, dill, salt, and pepper in a bowl.
  • Transfer the vegetables to a baking dish and pour the McCormick® Balance Mayonnaise with Sesame Oil mixture over them. Cover with aluminum foil.
  • Bake the vegetables at 200 °C for 10 minutes, remove the aluminum foil, and bake for 5 more minutes or until the top is golden.
  • Serve the gratin vegetables directly from the baking dish and garnish with dill sprigs.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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