Summer Vegetable Gratin

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  • 8
  • Average
  • 20 mins
  • 45 mins
  • Budget Friendly

Ingredients

  • 4 zucchini
  • 3 eggplants
  • 10 large tomatoes
  • 4 large onions
  • 6 cloves of garlic
  • 20 cherry tomatoes
  • 1 1/3 tbsp balsamic vinegar
  • scant 1/2 cup olive oil
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • Few sprigs of thyme
  • A few sprigs of rosemary
  • 2 tablespoons ground cumin
  • 2 tablespoons liquid honey
  • Salt and pepper

Preparation

Step 1

Wash and rinse the eggplant and zucchini, then cut into slices.
Boil water in a saucepan. to remove the skin of the tomatoes, plunge them 2 minutes into the boiling water. Drain and remove skin from tomatoes. Drain the tomatoes, then mash them.

Step 2

Fry the chopped onions in a skillet with olive oil. Add chopped tomatoes, garlic (mashed), rosemary, thyme and cumin. Salt and pepper. Let stew.

Step 3

Saute zucchini and eggplant in olive oil, separately in two. When the vegetables are crisp, add a tablespoon of honey in each of the pans, then allow mixture to caramelize slightly. Sprinkle each with a little jig of balsamic vinegar. Salt and pepper.

Step 4

Oil a baking dish. Arrange a layer with 2/3 of the eggplant slices. Spread a layer with half the tomato sauce. Arrange a layer with 2/3 of zucchini. Spread a layer with remaining tomato sauce. Place the last layer of vegetables, alternating eggplant, zucchini and cherry tomatoes, halved. Sprinkle with breadcrumbs and grated Parmesan.

Step 5

Place pan in oven and cook about 30 minutes.

Step 6

Let stand a few minutes, allow to come to room temperature before serving.

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