Vegetable Gratin With Polenta And Smoked Tomato Vinaigrette 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

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.

POLENTA GRATIN WITH SAVORY VEGETABLES



Polenta Gratin with Savory Vegetables image

Categories     Sauce     Vegetable     Side     Bake     Roast     Low Fat     Vegetarian     Simmer     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 18

Polenta
Olive oil or butter, for greasing
1 cup whole or low-fat milk
1 cup polenta or good-quality stone-ground cornmeal
1/2 teaspoon salt
2 tablespoons butter
1/2 cup grated Grana Padano or Parmesan cheese
Savory Vegetable Topping
3 cups grated fontina cheese
Savory Vegetables Topping
1 1/2 cups Garlic Confit (p. 193)
2 large or 3 medium red bell peppers, roasted and peeled (see roasting technique, p. 122)
1 large eggplant, peeled and cut into 1/2-inch dice (about 3 cups)
6 tablespoons olive oil
Salt
1/2 pound mushrooms (button, cremini, or wild), stemmed and sliced
Pepper
2 (10-ounce) bags or 1 bunch fresh spinach, washed, or 1 (10-ounce) package frozen spinach, defrosted and squeezed to remove excess moisture

Steps:

  • Polenta
  • Brush an 8-inch square baking dish with a thin coating of olive oil or butter.
  • Bring the milk and 3 cups of water to a boil in a heavy-bottomed 2-quart saucepan over medium-high heat. Slowly pour in the polenta, whisking constantly. Continue whisking or stirring until the mixture boils. Reduce the heat and simmer, stirring occasionally, for about 15 minutes. Add a little more water if the polenta gets too thick (it should be loose enough to pour, but not runny). Stir in the salt, butter, and the Grana Padano cheese, and pour the mixture into the baking dish. Using a spatula, smooth the polenta into an even layer, 3/8 to 1/2 inch thick. Gently press a sheet of plastic wrap directly onto the surface of the polenta and let it cool for 10 minutes at room temperature, then refrigerate it until needed. Meanwhile, prepare the vegetables.
  • When all the vegetables are ready, top the polenta with the eggplant, then sprinkle with a little fontina cheese and spread the spinach on top. Arrange the mushrooms and garlic confit over the spinach, then a little more cheese. Finish with the red peppers and the remaining cheese.
  • Bake for about 15 minutes, until the polenta is heated through. Serve with a tomato basil sauce if desired.
  • If you are not serving the polenta immediately, let it cool for 15 minutes, then cover it with plastic wrap, place another pan of the same size on top, and weight it down, using 3 or 4 pounds. Refrigerate for at least 1/2 hour. Pressing the vegetables in this manner helps them meld with the polenta; however, you shouldn't use so much weight that you make a flat "pizza." This also makes the gratin easier to cut into neat squares. Then you can serve this dish as I do at the restaurant-simply reheat individual squares in the oven. Portions can also be tightly wrapped in plastic and frozen for up to 2 months.
  • Savory Vegetables Topping
  • Prepare 2 recipes of Garlic Confit. Preheat the oven to 375°F.
  • Remove the seeds from the peppers and cut them into strips or dice. Set aside. Place the eggplant in a large bowl with 1 cup of water, 3 tablespoons olive oil, and a generous pinch of salt. Toss the eggplant well to coat, then transfer it to a baking sheet and roast for 15 minutes (flipping once), or until golden brown and soft. Use a metal spatula to flip the eggplant once during cooking.
  • Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the mushrooms and sauté them (in batches, if necessary, to avoid overcrowding the pan) until golden brown and crispy, about 5 minutes. Season them with salt and pepper, then transfer to a plate and cool. Wipe the skillet with a paper towel, if necessary, and heat the remaining tablespoon of olive oil over medium-high heat. Add the spinach and a pinch of salt and cook, turning frequently with tongs, for 2-3 minutes, until just wilted. Use a strainer to drain it.

END OF SUMMER VEGETABLE GRATIN



End of Summer Vegetable Gratin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 cup thinly sliced shallots
1 tablespoon minced garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
1 large eggplant, sliced into 1/4-inch rounds
1 large yellow squash, sliced into 1/4-inch rounds
1 large zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
1/2 cup shredded fontina
1/4 cup grated Parmesan
4 large leaves fresh basil, cut into chiffonade
1 French baguette or other crusty bread, for serving

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.

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