Roasted Vegetable & Barley Gratin

From Julie Van Rosendaal

2019 Mar/Apr

This dish makes great use of leftover roasted vegetables, or you could start by roasting them: dice squash, sweet potatoes, cauliflower, Brussels sprouts or any other roastable vegetable into similarly-sized pieces, toss with oil and roast at 425˚F for 20-30 minutes, or until just tender.


  • 2 c. roasted vegetables, such as winter squash, sweet potato, cauliflower, Brussels sprouts
  • 1-1 1/2 c. cooked pearl or pot barley
  • 2 large eggs
  • 1/2 c. half & half
  • salt and pepper, to taste
  • 1 c. grated aged gouda, cheddar, gruyère (or any cheese ends)


Preheat the oven to 350˚F. Spread the roasted vegetables in a shallow baking dish and top with the barley. In a medium bowl, whisk together the eggs, half & half and the salt and pepper. Stir in about 3/4 of the cheese and pour over the vegetables and barley. Sprinkle with remaining cheese and bake for 30 minutes, or until set and golden.
Serves 6.