Summer Vegetable Gratin
By Le gars astronomique
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
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly
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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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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