email printProvencal Vegetable Gratin

Provencal Vegetable Gratin

Provencal Vegetable Gratin

Don’t you just hate when you are going to a pot luck and you are in charge of the stupid vegetable side?!?  Lame.  The people who do that to you either a.) think you are incapable of bringing something other than a salad or b.) think you are too good of a cook and don’t want you stealing their thunder by making an explosively good main dish or dessert.  Fyi I did not find this recipe when invited to a pot luck.  A few years ago we were on our way to Pike Place Market and I wanted to make super duper veggie dish that was blessed with all ingredients from the market. Voila Food Network’s Provencal Vegetable Gratin.  This dish is not only fabulously good but is also sexy to look at.  (Just draws you in and says hey there, look at me, I’m sexy, eat me!)  I made it last Sunday because I knew this week was going to be uber busy and I wanted to enjoy the delish leftovers (which are amazing b. t. dub.).  I used less onion in my recipe.  We get these amazingly sweet Walla Walla onions in these parts and I used 1/2 of a softball size onion.  I also added a dash of red pepper flakes when cooking the onion mixture.  Enjoy!

Ingredients

  • 5 tablespoons extra-virgin olive oil, plus more for dish
  • 2 medium onions, thinly sliced
  • 3 medium cloves garlic, minced
  • 2 1/2 teaspoons kosher salt
  • 1/4 cup fresh basil leaves, torn
  • 2 teaspoons chopped fresh thyme leaves
  • 5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 medium yellow summer squash, sliced into 1/4-inch rounds
  • 1/2 cup finely grated Parmesan

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.

Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.

Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.

Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

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