Baked Eggplant, Tomato and Zucchini Gratin
This is a very pretty and tasty vegetable side dish from Food & Wine. I chose this particular recipe for several reasons, one, it's an easy vegetable recipe, and two, because it didn't contain any cheese. I wanted the flavor of the fresh vegetables and herbs to stand out yet not compete with other flavors in the dinner. It was the perfect accompaniment to a simple yet delicious meal of marinated flat iron steaks cooked on the grill with home made Henry Bain sauce and baked russet potatoes. Please read my "Cooks Tip's" following the recipe.
Ingredients
1/2 medium eggplant, sliced crosswise 1/4 inch thick
1 medium zucchini or
yellow squash, sliced 1/4 inch thick
Kosher salt
6 tablespoons extra-virgin
olive oil
4 garlic cloves, minced or mashed
One 14-ounce loaf rustic white
bread, crusts removed and bread sliced 1/2 inch thick
Freshly ground pepper
1/2 cup torn basil leaves
3 medium tomatoes, sliced 1/2 inch thick
1 teaspoon thyme leaves
Directions
Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with
1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently
squeeze out any excess liquid.
Meanwhile, in a small bowl, stir the olive
oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the
garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the
baking dish with bread, fitting the pieces tightly together. Drizzle the bread
with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle
the bread with half of the basil.
In a medium bowl, toss the eggplant
and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper.
Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini
and tomatoes over the bread, overlapping them if necessary. Sprinkle with the
thyme leaves, salt and pepper and drizzle with the remaining garlic oil.
Bake the gratin for about 40 minutes, until the vegetables begin to brown and
the bottom of the bread is golden brown. Remove the vegetable gratin from the
oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the
remaining basil, cut into pieces and serve.
Make
Ahead
The gratin can be
baked up to 2 hours in advance. Reheat in a 350° oven or serve at room temperature.
Cooks
Tip's: This is a simple recipe that requires you use the BEST ingredients.
This is the time to use your BEST extra virgin olive oil, the fruitier the better.
I made the oil/garlic mixture
earlier in the day and let it sit. I suggest you thoroughly mash the garlic. Make
sure you follow the instructions and salt and pepper as called for. You need more
salt and pepper than you think. The bread browned before the vegetables browned
to my liking. A few minutes under the broiler - WATCH IT CAREFULLY - will help
to brown the vegetables. I served this dish room temperature, it was delicious,
and letting it sit allowed the vegetables to release more of their flavor into
the bread.
Click
here to print this recipe
Quick
& Easy Recipes
Basic Meatloaf
Recipe
Best
Homemade Chili Recipe
Caramelized
Roasted Brussels Sprouts
Roasted Asparagus
Roasted
Tomatoes with Garlic and Balsamic Vinegar
Split
Pea Soup, Magic Pan Restaurant
Tomato,
Zucchini & Eggplant Bread Gratin
Vegetable
Ribbons, Steamed, Sauteed
Tasty & Easy Green Bean Recipes
Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia)
Blanched Green Beans
Cream
of Green Bean Soup (Company's Coming)
Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Bean Soup (Company's Coming)
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Beans Provençal, Chef Simone Beck
Green Beans Provençal, Cooking Light
Green Bean Salad, Dill, Parsley
& Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Soy Glazed
Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green
Beans with Shallots
Italian Green Beans (St. Anna Beans)
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice (Lubia
Polo)
Sautéed Green Beans
with Hazelnut Crumbs
Sesame & Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Thai Green Beans (Cooking Light)
Three Bean Salad Recipe
Asparagus, Roasted, Baked, Asparagus Recipes
Once you learn how to cook fresh asparagus you're going to be amazed how easy it is. Roasted asparagus, sometimes called baked asparagus, is one of th
Turkey Soup, Homemade, Mulligatawny Soup, Chowhound
This Turkey Mulligatawny soup is a great way to use leftover turkey. It's simple to make and doesn't require any hard to find ingredients. This is a t
Easy Indian Food Recipes, Indian Cuisine
Easy Indian food recipes. Indian recipes and green beans. Indian chicken recipes. Indian cuisine is very easy to prepare. Spices are readily available
Home | Canning Green Beans | Freezing Green Beans | Green Bean Recipes | Green Bean Seeds | How to Grow Green Beans | Varieties of Green Beans | Christmas Dinner and Brunch Menus and Recipes | Cooking Spices | Dessert Recipes | Easy Recipes for BBQ and Cookouts | Food and Cooking Tips | Holiday Recipes | Indian Food Recipes | Mediterranean Recipes | Moroccan Recipes | Persian Recipes | Quick and Easy Recipes | Thanksgiving Dinner Menu and Recipes | Thanksgiving Dinner Timing and Turkey Tips | Valentine's Day and Romantic Dinner Ideas | Link to us | Vegetable and Food Links | Privacy Policy | Sitemap
