MEDITERRANEAN MIXED VEGETABLE GRATIN
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees.
- Wash all of the vegetables, drain and dry.
- Slice the tomatoes into rounds 1/4-inch thick. Cut the potatoes, leaving the skin on, into equally sized rounds. Peel the onion, leaving whole, cut into thin round slices.
- Cut the pepper in half, remove and discard the seeds and ribs, and cut into a thin julienne.
- Leave the skin on the eggplant and cut into thin round slices.
- Trim the top of the fennel bulb and slice the fennel on a vegetable slicer into thin slices beginning at the base and continuing up to the top.
- Using a large ceramic vegetable gratin dish, brush the bottom of the dish with some of the olive oil. Lay the sliced tomatoes on the bottom of the dish in single layer overlapping where necessary. Season this and each succeeding layer of vegetables with salt and pepper as you go to ensure balanced flavors.
- Lay the potatoes on top of the tomatoes, season and continue with a layer of onion.
- Combine the peppers and lay the peppers over the onion layer. Next add a layer of eggplant and finally a layer of thinly sliced fennel remembering to carefully season each vegetable layer.
- Drizzle 3 tablespoons of olive oil over the top layer of vegetables and place the dish into the oven. Bake for 45 minutes.
- While the gratin is baking, combine the remaining olive oil with the garlic, mint, bread crumbs, cheese and season with a fresh grind of black pepper. After the vegetables have cooked for 45 minutes, remove from the oven, sprinkle the bread crumb mixture over the top and return to the oven for another 15 minutes or until the top browns to a golden color.
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Mehak javed
[email protected]This gratin is a delicious and healthy way to enjoy your favorite vegetables.
Felix Musonda
[email protected]I love the combination of vegetables in this gratin. It's a great way to get your daily dose of veggies.
Kalibala Micheal
[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.
Roni Ali
[email protected]I made this gratin for a dinner party and it was a huge hit. Everyone loved it!
Petar Virijevic
[email protected]This recipe is a great way to use up leftover vegetables. I had some roasted vegetables that I needed to use up and this gratin was the perfect solution.
Islamic Shakal Bekal MK
[email protected]I'm not a huge fan of vegetables, but this gratin was actually really good. The cheese sauce made the vegetables more palatable.
Nupearl Smith
[email protected]This was my first time making a gratin and it turned out great! The instructions were easy to follow and the dish was delicious.
Brilliant faces
[email protected]I love this recipe because it's so versatile. You can use any kind of vegetables that you like, and you can adjust the amount of cheese to your liking.
Maryam Usman
[email protected]This gratin is a delicious and healthy way to get your vegetables. It's also very easy to make.
Odin
[email protected]This was a great recipe. I used a variety of vegetables that I had on hand and it turned out perfectly.
Salah Uddin
[email protected]I've made this gratin several times and it's always a hit. The vegetables are always tender and flavorful, and the sauce is creamy and cheesy.
Abigail Berndt
[email protected]This is one of my favorite vegetarian dishes. It's so easy to make and it's always a crowd-pleaser.
Mehedi Xhmed
[email protected]I made this gratin for a potluck and it was a huge success! Everyone loved it. The vegetables were perfectly cooked and the sauce was delicious.
Camille DeVoss
[email protected]This Mediterranean Mixed Vegetable Gratin was a hit with my family! The vegetables were tender and flavorful, and the cheese sauce was perfectly creamy and cheesy. I will definitely be making this again.