Cannabis Vegetable Gratin

Ingredients

• 2 piece 2 piece Zucchini
• 2 piece 2 piece Bell peppers (mixed)
• 1 piece 1 piece Eggplant
• 200 g 7.1 oz Cherry tomatoes
• 50 g 1.8 oz Cannabutter
• 40 g 1.4 oz Flour
• 500 ml 2.11 cups Milk
• 100 g 3.5 oz Gruyère or Emmental (shredded)
• 50 g 1.8 oz Breadcrumbs
• 1 tsp 1 tsp Nutmeg
• 2 cloves 2 cloves Garlic

Instructions

1. 1
   Preheat oven to 375°F (190°C). Roughly dice the vegetables.
2. 2
   Combine vegetables with olive oil and garlic, pre-roast in oven at 400°F (200°C) for 20 minutes.
3. 3
   Cannabis Béchamel: Melt cannabutter, stir in flour, cook for 2 minutes.
4. 4
   Stir in milk and bring to a boil while stirring until creamy. Season with nutmeg, salt, and pepper.
5. 5
   Place pre-cooked vegetables in baking dish. Pour béchamel over top.
6. 6
   Mix cheese with breadcrumbs and sprinkle over.
7. 7
   Bake for 30–35 minutes until golden brown.

Pro Tips

• Use low heat for cannabutter in the béchamel — the sauce should be creamy, not boiling.
• Pre-roasting vegetables prevents a watery gratin.
• Leftovers taste even better reheated the next day.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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