Friday, May 28, 2010

Vegetable Gratin

Here is the finished product from the photos below. This gratin was made with shallot, zucchini, and tomato, however eggplant is a good addition/substitution as is yellow squash, bell pepper, or fennel. Really whatever sounds good to you can be thinly sliced and layered in this easy dish. Here are a few more ideas for this recipe; fresh basil, mozzarella layer, roasted garlic, yummy.

1 zucchini, very thinly sliced (I used the good ol' mandolin)
1 small shallot, thinly sliced
1 large tomato, you guessed it...very thinly sliced
salt and pepper
heavy cream
parm cheese
panko or fresh coarse bread crumbs
herbs de provence

heat oven to 400
layer shallots in baking dish (ok I may have snuck a little bit of butter on top of this layer)
salt and pepper
make a layer of zucchini and sprinkle salt and pepper, and a little cheese
now the tomato layer, season with salt and pepper, sprinkle on some cream
one more zucchini layer, salt/pepper, cream, and cheese
this is where I stop layering either because I am out of veggies or I am impatient, but you could plan ahead and keep going to your hearts desire
the very top layer should be finished with bread crumbs and herbs de provence
in the microwave or stove top heat 1 teaspoon olive oil and a small pat of butter until melted
drizzle over top of crumbs and bake at 400 until golden on top
cut into wedges or squares and serve

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