PROVENçAL TOMATO AND SQUASH GRATIN
Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.
Provided by Martha Rose Shulman
Categories side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
- Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
- Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.
- Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED TOMATO AND EGGPLANT GRATIN
Steps:
- For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
- For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
- Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
- Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.
EGGPLANT, YELLOW SQUASH AND TOMATO CASINO
Steps:
- Preheat oven to 350 degrees F.
- Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
- Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
- Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.
Nutrition Facts : Calories 165 calorie, Fat 9 grams, SaturatedFat 3 grams, Carbohydrate 15 grams, Fiber 6 grams
TOMATO, SQUASH AND EGGPLANT GRATIN
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams
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- Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid.
- Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil.
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