Serve zucchini, eggplant and tomato gratin when you need a colorful vegetarian dish.
Look who’s getting all fancy with the vegetables!
(Clearly, they deserve best prize for something, don’t you think?)
Elise Bauer
Normally I would look at something like this and think it’s waaaay too complicated.
But this summer vegetable gratin is actually quite straightforward.
Ratatouille or Tian Recipe?
Elise Bauer
This isn’t aratatouilledish, but something much easier.
Top that with cheese and bake!
A mandolin will make short work of slicing the eggplant and tomato evenly and quickly.
Elise Bauer
you’ve got the option to also use a food processor with a slicing disc.
Storing Leftover Gratin
Cover the dish and refrigerate 3 to 5 days.
Reheat individual portions in the microwave or the entire dish in the oven at 350F until just warmed through.
Elise Bauer
We don’t recommend freezing this dish.
The texture of the vegetables won’t hold up once defrosted.
You could easily top it with gruyere instead.
Elise Bauer
In a large saute pan heat 2 tablespoons of the olive oil on medium high heat.
Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes.
When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
Elise Bauer
While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices.
Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish.
Place the mashed garlic on top of the onions and peppers.
Elise Bauer
Sprinkle with salt and parsley.
Top with provolone and Parmesan cheeses.
Bake for 40 minutes.
Turn on the broiler and broil for 5 minutes or until nicely browned.
