TOMATO, SQUASH AND EGGPLANT GRATIN
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Daniel Ameh
[email protected]This dish is a great way to use up summer vegetables.
Ajla Hema
[email protected]This is one of my favorite vegetarian recipes. It's so easy to make and it's always delicious.
Share Khan
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress your guests.
Md RONE
[email protected]This dish is a great way to get your kids to eat their vegetables.
AK Islamic media
[email protected]I love the combination of flavors in this dish. The tomatoes, squash, and eggplant are a perfect match.
Samiullah Samikjan
[email protected]This recipe is a great way to use up leftover vegetables.
UNIX1970
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The vegetables were so flavorful and the cheese topping was delicious.
Sukkur Isiam
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Emeline Monica Ross
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it.
Nalain Naeem
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. I like to serve it with a side of roasted vegetables.
pro gamers “bacha”
[email protected]I followed the recipe exactly, but my dish didn't turn out as well as I had hoped. The vegetables were a little too soft and the sauce was a little too runny.
Jemira angel
[email protected]This dish was a little bland for my taste. I think it could have used more seasoning.
Adedayo Taiwo
[email protected]I love this recipe! It's so easy to make and it always turns out great. I usually add a little bit of garlic and oregano to the sauce, and I also like to use a blend of cheeses for the topping.
Sulman Saab
[email protected]This is a great recipe for a vegetarian main course. The vegetables are hearty and flavorful, and the cheese topping adds a nice richness. I served it with a side of rice and it was a perfect meal.
eric donald ngmizeko
[email protected]I made this for dinner tonight and it was amazing! The vegetables were cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe.
Saroj Xettri
[email protected]This dish was a hit with my family! The combination of tomatoes, squash, and eggplant was delicious, and the cheese topping was the perfect finishing touch. I'll definitely be making this again.