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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Alina Bush
[email protected]This is one of my favorite recipes. I love the combination of eggplant, zucchini, and tomatoes. It's a great way to use up summer vegetables.
Marciano the Magnificent
[email protected]I made this last night and it was a hit! My family loved it. The flavors were amazing and the dish was so easy to make.
Nazeerah Nazeerah
[email protected]This was a great recipe! The eggplant and zucchini were cooked perfectly and the tomatoes added a nice sweetness. I will definitely be making this again.
ahsan ali aziz
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get your veggies in and it's also very flavorful.
Khalida Nazar
[email protected]This is a delicious and easy recipe that is perfect for a summer party. It's also a great way to use up leftover vegetables.
Ahmad Saadat
[email protected]I love the combination of flavors in this recipe. The eggplant and zucchini are roasted to perfection and the tomatoes add a nice sweetness.
Irfan Liaqat ALI
[email protected]This is a great recipe for a vegetarian or vegan meal. It's also a good way to get your kids to eat their vegetables.
Haseeb Ashraf
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great way to showcase summer vegetables.
Nsanja Shafic
[email protected]This is a healthy and delicious recipe that is perfect for a weeknight meal. It's also a great way to use up leftover vegetables.
king show
[email protected]I love this recipe because it's so versatile. You can add other vegetables, such as bell peppers or mushrooms, or you can use different cheeses.
Moe money
[email protected]This is a great recipe for a summer party. It's easy to make and can be served warm or cold.
Joshua Bature
[email protected]I made this for a potluck and it was a big hit. Everyone loved it and asked for the recipe.
Ian Maina
[email protected]This was a delicious and easy recipe to make. I used fresh vegetables from my garden and it turned out great.
Sadam G Sadam G
[email protected]I've made this recipe several times and it's always a winner. It's a great way to get your veggies in and it's also very flavorful.
Khan Khamer
[email protected]This is one of my favorite recipes. I love the combination of eggplant, zucchini, and tomatoes. It's a great way to use up summer vegetables.
talita strydom
[email protected]I made this last night and it was a hit! My family loved it. The flavors were amazing and the dish was so easy to make.
Alfie Rix
[email protected]This was a great recipe! The eggplant and zucchini were cooked perfectly and the tomatoes added a nice sweetness. I will definitely be making this again.