Eggplant Yellow Squash And Tomato Casino Recipes

TOMATO EGGPLANT BAKE

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

END OF SUMMER VEGETABLE GRATIN

Steps:

• Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
• Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
• Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
• Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
• Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
• Garnish with the basil and serve with crusty bread.

YELLOW SQUASH , EGGPLANT AND FETA CASSEROLE

Steps:

• Slice lenghtwise the squash and eggplant into 8 slices each.
• In a large storage bag place oil, lemon, garlic, herbs, pepper, squash and eggplant. Marinate for 1 hour in refrigerator.
• Grill over hot coals for 5 minutes turning half way through.
• Layer grilled squash, eggplant and cheese in a glass 8x8 dish top with sauce and microwave for 3 minutes.
• Enjoy!

EGGPLANT AND SQUASH CURRY

Steps:

• For fresh tomatoes:
• Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
• Preheat the oven to 425 degrees F.
• Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
• Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
• If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
• Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

EGGPLANT, SQUASH AND TOMATO WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat oven to 350°F. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil. Set dressing aside.
• Preheat broiler. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes.
• Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. (Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.) Sprinkle salad with chopped fresh basil and serve.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.