CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN
Steps:
- 1. Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid. 2. Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil. 3. In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them if necessary. Sprinkle with the thyme leaves, salt and pepper and drizzle with the remaining garlic oil. 4. Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into pieces and serve. MAKE AHEAD The gratin can be baked up to 2 hours in advance. Reheat in a 350° oven or serve at room temperature.
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noran adel
[email protected]I love the combination of vegetables in this gratin. The tomatoes, zucchini, and eggplant all work so well together.
PUBG CAPTN GAMING
[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.
Jeff Shilts
[email protected]I made this gratin for a potluck and it was a big hit! Everyone loved it.
Travelling Fantasy
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the crispy bread crumbs and the flavorful vegetables.
Kelly Burden
[email protected]I had some trouble getting the bread crumbs to brown. I think I should have used a higher oven temperature.
Torri Smith
[email protected]This gratin was a bit bland for my taste. I think I would add some more herbs and spices next time.
Ritash singh
[email protected]I love this recipe! It's so easy to make and it's always delicious. I usually add a little bit of grated Parmesan cheese to the bread crumbs for extra flavor.
Marilyn Mlambo
[email protected]This is a great way to use up summer vegetables. The gratin is easy to make and it's always a hit with my family.
Andre Broodryk
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised! The vegetables were cooked perfectly and the bread crumbs added a nice crunch. I would definitely make this again.
Elle Jovi Augustus
[email protected]This is a great recipe for summer vegetables! I used fresh tomatoes, zucchini, and eggplant from my garden. The gratin was delicious - the vegetables were tender and flavorful, and the bread crumbs added a nice crispy texture. I will definitely be ma