VEGETABLES AU GRATIN
When summer produce is in stock, there's no better use than a simple gratin. Back in 1987, Pierre Franey considered it an exemplary side dish to a meal of grilled salmon with shrimp. Most of the work here is chopping, but if you're not feeling up to it, you could always use a mandolin or the slicing attachment of a food processor. Cooked on the skillet, the vegetables yield their flavors, before being sprinkled with Parmesan cheese and broiled.
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 30m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Preheat broiler to high.
- Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.
- Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices. Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes. Add onions and garlic and stir to blend. Add bay leaf, salt and pepper. Cover and cook, stirring occasionally, about 3 minutes.
- Meanwhile, cut away and discard core of each tomato. Cut tomatoes crosswise into thin slices.
- Remove and discard bay leaf. Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover. Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.
- Place dish under broiler about 4 inches from heat. Leave broiler door partly open and cook 5 minutes.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 630 milligrams, Sugar 6 grams
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SoHail JaNi
[email protected]I love the crispy topping on this dish. It adds a nice textural contrast to the soft vegetables.
Sudikchit Dhakal
[email protected]This dish is so comforting and cheesy. It's perfect for a cold winter night. I like to serve it with a glass of red wine.
Liyas Liyas
[email protected]This is a great recipe for a crowd. It's easy to double or triple the recipe and it's always a hit.
Brandon Senterfitt
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
Chathi Lal
[email protected]This is a great recipe for a beginner cook. It's easy to follow and it doesn't require any special skills or ingredients.
Andjela leotina Bicaj
[email protected]I'm not a big fan of vegetables, but this dish was surprisingly good. The vegetables were tender and flavorful, and the sauce was cheesy and delicious.
Almaz Techere
[email protected]This dish is so versatile. You can serve it as a main course or a side dish. It's also great for breakfast or lunch.
Jannatul Fardous
[email protected]I love that this recipe is so healthy. It's packed with vegetables and it's low in fat and calories.
Hedge Hog
[email protected]This is a great recipe for a potluck or a picnic. It's easy to transport and it always tastes delicious.
Prince Aakash
[email protected]I'm always looking for new ways to get my kids to eat their vegetables. This dish is a winner! They love the cheesy sauce and the crispy topping.
Everlyne Mulongo
[email protected]This dish is so easy to make. I usually have all of the ingredients on hand. It's a great way to use up leftover vegetables.
Ruth Sakala
[email protected]I love the crispy topping on this dish. It adds a nice textural contrast to the soft vegetables.
Nanyonga florence
[email protected]This is a great recipe for a special occasion. It's elegant and delicious. I made it for a dinner party recently and everyone raved about it.
Hammad Yousafzai
[email protected]This dish is so comforting and cheesy. It's perfect for a cold winter night. I like to serve it with a glass of red wine.
Martha Nghipundaka
[email protected]I love that this recipe is so versatile. You can use any vegetables that you like. I usually use broccoli, cauliflower, and carrots, but I've also used zucchini, squash, and potatoes. It's always delicious.
Naseeb Sehar
[email protected]This is a great recipe for a weeknight meal. It's easy to make and it's always a hit with my family. I usually serve it with a side salad.
Odinaka Oluchi
[email protected]I'm not a big fan of vegetables, but this dish changed my mind. The vegetables were so tender and flavorful, and the sauce was to die for. I will definitely be making this again.
sojib vai
[email protected]I made this for a potluck and it was a huge hit! Everyone loved it. I especially liked the addition of the Gruyère cheese. It gave the dish a really nice nutty flavor.
DODO KURDSH
[email protected]This is the best vegetables au gratin recipe I've ever tried! The vegetables were perfectly cooked, the sauce was cheesy and flavorful, and the topping was crispy and golden brown. I will definitely be making this again and again.