How pretty is this?
I have an ABUNDANCE of zucchini and tomatoes in my kitchen right now so I decided to make a colorful zucchini and tomato gratin with them. Only I couldn’t stop at just tomatoes and zucchini. There are sliced potatoes and eggplant in there too! And topped with a little cheese of course.
I started by sautéing some onions in a little oil until they started to caramelize. I added a little garlic at the very end because I didn’t want it to burn while the onions were cooking.
Give yourself a little time with this ~ between 30-40 minutes to get the most flavor you can from the onions.
While the onions are busy sautéing, slice the eggplant and put them on some paper towels with a little salt to draw out the moisture. When you’re ready to use them, simply rinse the salt off the pat dry.
Slice the zucchini, tomatoes and potatoes too. I had to quarter my tomatoes because they were so big from my garden.
I found it helpful to put everything I’ve sliced on paper towels because there is a lot of moisture in all these vegetables so if they are not patted dry the gratin will become soggy on the bottom.
Start by placing the caramelized onions on the bottom of a round dish.
I cut some fresh herbs from the garden (thyme, basil and parsley) and then drizzled the veggies lightly with some olive oil.
And, of course, top it off with cheese. I used this new cheese I had gotten locally from our Farmer’s Market. I wish I saved the wrapper so I could pass on the name. All I know is it had this wonderful buttery nutty flavor to it.
Cover it with foil and bake for around 40 minutes or until the potatoes are tender.
I enjoyed eating this just as is for a Meatless Monday or Vegetarian meal. It can, however, be served as a side dish with your favorite main entrée.
The next day I layered some leftover fried rice under it which was delicious also.
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂