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Zucchini, Eggplant, Tomato Gratin
Zucchini, Eggplant, Tomato Gratin
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Indulge in a vibrant French tian featuring summer zucchini, eggplant, and tomatoes baked to perfection in a savory gratin.
Ingredients:
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups sliced yellow onion (about 1 large onion)
  • 1 cup sliced red, orange, or yellow bell peppers
  • 1 eggplant, about 1/2 pound (a slender eggplant like a Japanese eggplant, not a large globe)
  • 1 large zucchini or other summer squash, about 1/2 pound
  • 2 medium tomatoes
  • 3 cloves garlic, peeled and smashed
  • 1 1/2 teaspoons salt
  • 2 tablespoons chopped fresh parsley
  • 2 ounces provolone cheese, sliced or grated
  • 3 tablespoons grated Parmesan cheese
Instructions:
  • Preheat the oven to 350°F and position the rack in the center.
  • Saute the onions and peppers: Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Cook the sliced onions until lightly browned, stirring frequently for about 10 minutes. Add the sliced bell peppers and cook until softened and onions are well browned, for about 5 to 6 minutes. Transfer the mixture to a large gratin pan or casserole dish.
  • Slice the eggplant, zucchini, and tomato into 1/4-inch thick rounds. Ensure all the vegetable slices are similar in size for easy layering. If needed, cut the tomato in half or quarters to match the size of the other vegetables.
  • Create a beautiful veggie tapestry: Start by spreading the cooked onions and bell peppers on the bottom of the gratin dish. Add a layer of mashed garlic on top. Arrange the sliced eggplant, zucchini, and tomato on top of the onions and peppers in a visually pleasing pattern, stacking and fanning them across the dish surface.
  • Sprinkle salt and parsley over the dish. Layer provolone and Parmesan cheeses on top. Finish by drizzling the remaining olive oil around the perimeter where the vegetables meet the dish's side.
  • To finish, bake covered with foil greased with olive oil for 40 minutes. Uncover, then broil for 5 minutes until nicely browned.

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