Canadian in Candia

March 23, 2009

Fall Vegetable Gratin

Filed under: Food, Recipes — Tags: , , , — Miriam @ 12:19 pm

Harvest Vegetable Gratin

This is one of my new favorite dishes, I’m excited for the excesses in the garden this summer of eggplant, tomato, zucchini and summer squash because it will be delectable with cheese and portobello mushroom.  Be sure to save this recipe if you are vegetarian or seasonally vegetarian like I sometime am.  I was quite proud of myself for making most of this recipe with organic vegetables, although at this time of the year they weren’t grown locally.

I found this recipe in the local supermarket, Hannaford’s, monthly Fresh publication.  They recommend several of their store brand olive oils and cheeses and suggest that the dish be served on a orzo pasta.  I like it as is.

Vegetable Gratin
*1 eggplant (about 1 lb.), ends trimmed & sliced into 1/8″ to 1/4″ slices
*1 Tbsp. Olive oil mixed with basil (divided)
*1 large sweet onion, finely chopped, divided
*2 large portabella mushrooms sliced into 1/8″ to 1/4″ slices
*1 cup shredded Asiago cheese
*2 medium zucchini (about 1 lb.) ends trimmed and sliced into 1/8″ to 1/4″ slices (I like to use one zucchini and one summer squash)
*1/2 cup grated Parmesan cheese
*1 Tbsp. Dipping oil optionally seasoned with garlic
*3/4 cup bread crumbs, divided
*3 large tomatoes (about 1 1/2 lb.), cored and sliced into 1/8″ to 1/4″ slices

Veggies

1. Preheat oven to 350 degrees. Spray a 9-by-13 inch baking pan with vegetable spray.
2. Cover bottom of dish with eggplant slices and drizzle with 2 tsp. Basil Oil. Sprinkle half the chopped onion over the eggplant.
3. Layer mushrooms on top of onions, sprinkle on Asiago cheese, and drizzle with remaining 1 tsp. Basil Oil. Layer on zucchini and top with remaining chopped onion.
4. In a small bowl, mix Parmigiano with Garlic Oil and 1/2 cup of the bread crumbs. Sprinkle over onions.
5. Finally, layer tomatoes on top and sprinkle with remaining 1/4 cup bread crumbs.
6. Bake at 350 degrees for 35 minutes, until vegetables are tender when pierced with the tip of a knife. Turn on broiler and broil 2 to 3 minutes or until top crumbs are lightly browned – watch carefully to make sure gratin doesn’t burn.

Eggplant layer

Portobello Mushroom Layer

Cheese layer

Zucchini Layer

Tomato Layer

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