ZUCCHINI, EGGPLANT, TOMATO GRATIN
Steps:
- 1. Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
- 2. Slice the eggplant, zucchini, and tomato in similar sized rounds: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
- 3. Layer the eggplant, zucchini, tomato rounds on top of the onions, bell peppers as garlic: Preheat the oven to 350°F (175°C). 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. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
- 4. Top with salt, parsley, cheeses, olive oil: Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
- 5. Cover with foil and bake, broil uncovered to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned. from Simply Recipes
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Shahinoor Islam
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the flavors and the presentation.
Taemuor Ali
[email protected]This gratin was a great way to use up some leftover zucchini and eggplant. I added some crumbled feta cheese to the top and it was delicious.
Eftayek ahmed nayem
[email protected]I found this dish to be a bit bland. I think I would add some more herbs and spices next time.
Robinah Namwanje
[email protected]This gratin was a little too oily for my taste. I think I would reduce the amount of olive oil next time.
KGF 1
[email protected]I've made this dish several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Tianna Shi'ean
[email protected]This was a great way to use up some extra zucchini and eggplant. It was easy to make and tasted delicious.
Amin Badshah
[email protected]I'm not a fan of eggplant, but I loved this dish! The zucchini and tomatoes were so flavorful that I didn't even notice the eggplant.
Bash Rash
[email protected]This gratin was easy to make and turned out great! I used fresh zucchini and eggplant from my garden and the flavor was amazing.
Azeez Dare
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the flavors and the presentation.
lavoni akther
[email protected]This gratin was a great way to use up some leftover zucchini and eggplant. I added some crumbled feta cheese to the top and it was delicious.
Abdullahalam Alam
[email protected]I found this dish to be a bit bland. I think I would add some more herbs and spices next time.
Brisilda Dervishi
[email protected]This gratin was a little too oily for my taste. I think I would reduce the amount of olive oil next time.
MD:IMRAN KHAN
[email protected]I've made this dish several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
eva shevcenko
[email protected]This was a great way to use up some extra zucchini and eggplant. It was easy to make and tasted delicious.
DASHAWNDA Kennady
[email protected]I'm not a fan of eggplant, but I loved this dish! The zucchini and tomatoes were so flavorful that I didn't even notice the eggplant.
Kyle G
[email protected]This gratin was easy to make and turned out great! I used fresh zucchini and eggplant from my garden and the flavor was amazing.
Robert Dipley
[email protected]I made this dish last night and it was delicious! The eggplant was perfectly cooked and the tomatoes were so flavorful. I would highly recommend this recipe.
Ajooba Writes
[email protected]This zucchini eggplant tomato gratin was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again soon.