Serves 6
90 min
Zucchini, Eggplant, and Tomato Gratin
Recipe GLPReaa8007919b79a
A colorful vegetable gratin featuring layers of eggplant, zucchini, and tomato nestled over a flavorful base of caramelized onions and bell peppers. The vegetables are arranged in an attractive pattern, then topped with Provolone and Parmesan cheese and finished under the broiler until golden and bubbly. Perfect as a side dish for any main course.
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Ingredients
3 tablespoons Extra virgin olive oil
2 cups Yellow onion, sliced
1 cup Bell pepper (red, orange, or yellow), sliced
1 medium Japanese eggplant, sliced into 1/4-inch rounds
1 large Zucchini, sliced into 1/4-inch rounds
2 medium Tomato, sliced into 1/4-inch rounds
3 cloves Garlic cloves, peeled and smashed
1½ teaspoons Salt
2 tablespoons Fresh parsley, chopped
2 ounces Provolone cheese, sliced or grated
3 tablespoons Parmesan cheese, grated
Directions
Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
Add the sliced onions and cook, stirring frequently, until they are lightly browned and softened, about 10 minutes.
Add the sliced bell peppers and continue cooking, stirring occasionally, until the peppers are softened and the onions are deeply caramelized, about 5 to 6 minutes more.
Transfer the cooked onions and peppers to a large gratin dish or casserole, spreading them in an even layer at the bottom.
While the onions and peppers cook, slice the eggplant and zucchini into 1/4-inch-thick rounds. If your tomatoes are large, cut them in half or quarters first, then slice into 1/4-inch-thick rounds so all vegetables are similar in thickness.
Scatter the smashed garlic cloves over the layer of cooked onions and peppers.
Arrange the eggplant, zucchini, and tomato slices on top of the onions and peppers in an alternating, overlapping pattern, fanning them across the surface of the dish in an attractive arrangement.
Sprinkle the salt and chopped parsley evenly over the vegetable layers.
Top with the Provolone and Parmesan cheeses.
Drizzle the remaining 1 tablespoon of olive oil around the perimeter of the dish where the vegetables meet the sides.
Cover the gratin dish with foil, lightly greasing the underside of the foil with a bit of olive oil to prevent the melted cheese from sticking.
Bake covered at 350°F (175°C) for 40 minutes.
Remove the foil carefully. Turn on the broiler and broil the gratin for 5 minutes or until the cheese is golden brown and bubbly.
Allow the gratin to cool for a few minutes before serving to allow the layers to set slightly.
