End Of Summer Vegetable Gratin Recipes

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GARDEN VEGETABLE GRATIN



Garden Vegetable Gratin image

A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.

Provided by Tara Parker-Pope

Categories     casseroles, side dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 13

3 pounds russet potatoes, peeled
2 tablespoons unsalted butter
4 ounces shallots, diced
1 medium carrot, diced
1 small zucchini, diced
1 cup frozen peas, thawed
2 cloves garlic, minced
2 tablespoons stemmed thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated or ground mace
3 cups reduced-sodium vegetable broth
1 cup low-fat or fat-free cream

Steps:

  • Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
  • Melt the butter in a large skillet over medium heat.
  • Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
  • Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
  • Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
  • Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
  • Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams

SUMMER VEGETABLE GRATIN



Summer Vegetable Gratin image

Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers - aromatics, vegetables and topping - but you can omit the topping to make it just two. Be sure to use fresh bread, nothing hard and stale, in that topping. Fluffy bits, not sandy shards, make the best crust.

Provided by Julia Moskin

Categories     casseroles, vegetables, side dish

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 14

2 medium onions, thinly sliced
1/4 cup olive oil
2 red bell peppers, thinly sliced, or 2 additional onions
1/2 teaspoon red pepper flakes
4 cloves garlic, smashed
1 1/2 pounds plum or other ripe tomatoes
1/4 cup olive oil
1 baguette
1 cup shredded Parmesan or Gruyère cheese
1/4 cup olive oil, more for baking
1 1/2 pounds zucchini, sliced 1/4-inch thick
1 1/2 pounds yellow squash, sliced 1/4-inch thick
1/4 cup freshly chopped basil or parsley, more for garnish
Salt and black pepper

Steps:

  • Make the base layer: In a large, heavy ovenproof skillet or enameled cast-iron pan (10 to 12 inches across), combine onions and olive oil and heat to a sizzle, stirring to separate. Add bell peppers, red pepper flakes and garlic. Cook, stirring, over low heat until peppers are very soft and onions are browned, about 20 minutes. Remove from heat and remove garlic, leaving remaining mixture in the pan.
  • Meanwhile, make the topping (if using): Core tomatoes and slice them 1/4 inch thick. Lay on paper towels to drain for 10 minutes. Heat 2 tablespoons oil in a large skillet over low heat. Add tomatoes and cook very slowly, turning once or twice, until liquid has bubbled away and flesh is cooked through, about 8 minutes. (Do not overcook, or tomatoes will fall apart.) Turn off heat and let slices cool in skillet; they will continue to dry out. Tear baguette into pieces and pulse in a food processor to make coarse, fluffy, pea-size crumbs. Add remaining 2 tablespoons oil and the cheese and pulse to combine.
  • Assemble the gratin: Heat oven to 425 degrees. (If your oven has a convection feature, use it, reducing baking temperature to 400 degrees.) In a large bowl, combine oil, zucchini and squash, and toss well until lightly and evenly coated. Add basil, sprinkle generously with salt and pepper, and toss again.
  • On top of the base layer in pan, arrange squash and zucchini slices around the inner rim of the pan, standing on their edges in roughly alternating colors. Pat down into the pan so slices overlap and lie down, like shingles or fallen dominoes. Repeat to make another circle inside the first, and again if necessary, until pan is filled. Sprinkle with salt and pepper.
  • Brush oil over the top of the gratin and transfer to oven. Bake 30 minutes. Raise oven temperature to 450 degrees (425 degrees for convection), or heat the broiler.
  • If not using topping, brush surface again with oil. If using topping, arrange tomato slices in one layer on top of the par-baked gratin. Spread bread-cheese mixture over tomatoes and press down gently.
  • Bake or broil until vegetables are browned around the edges or crust is crisp and golden. Let cool slightly and serve hot or at warm room temperature. Garnish each serving with herbs.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 22 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 724 milligrams, Sugar 12 grams, TransFat 0 grams

VEGETABLE GRATIN



Vegetable Gratin image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Olive oil
1 large onion, small diced
1 tablespoon minced garlic
1 1/2 cups peeled, seeded, chopped tomatoes
1 tablespoon minced thyme leaves
Salt and freshly ground black pepper
2 teaspoons sugar
3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices
3 small zucchini, ends trimmed, and sliced into 1/4-inch thick rounds
1 cup grated mozzarella
1/4 cup grated Parmesan

Steps:

  • In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
  • Preheat the oven to 450 degrees F.
  • Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
  • In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
  • In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
  • In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
  • Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.

PROVENCAL VEGETABLE GRATIN



Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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