Zucchini Eggplant Tomato Gratin Recipes

ZUCCHINI, EGGPLANT, PEPPER AND TOMATO GRATIN

Steps:

• Rinse the zucchini and peel the eggplant. Rinse the peppers, halve lengthwise, remove the seeds and white ribs. Cut the vegetables into bite-size cubes. Rinse, core and slice the tomatoes. Peel and finely chop the garlic and onion. Rinse the thyme, shake dry and strip the leaves.
• Preheat the oven to 180°C (approximately 350°F) convection. Oil a baking dish.
• Mix the zucchini with the eggplant, peppers, onion and garlic and pour into the baking dish. Season with salt and pepper, pour the wine over and cover with the tomato slices. Season with salt and pepper. Remove the crust from the bread and dice finely. Sprinkle the thyme and the cheese over the vegetables. Bake until the vegetables are tender and the dish is golden brown, about 30 minutes.

ZUCCHINI, EGGPLANT, TOMATO GRATIN

Steps:

• Preheat the oven: Preheat the oven to 350°F. Place the oven rack in the center position.
• Slice the eggplant, zucchini, and tomato: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
• Bake, then broil to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes. Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.

ZUCCHINI TOMATO & EGGPLANT GRATIN

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.
• While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).
• Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.
• Saute, stirring often until the onions are soft and transluscent.
• Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).
• Pat the zucchini and eggplant slices dry with some kitchen paper towel.
• Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).
• Continue arranging until the skillet is full, working from the outside of the pan to the inside.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
• Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
• Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
• Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

ZUCCHINI, EGGPLANT, TOMATO GRATIN

Steps:

• 1. Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
• 2. Slice the eggplant, zucchini, and tomato in similar sized rounds: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
• 3. Layer the eggplant, zucchini, tomato rounds on top of the onions, bell peppers as garlic: Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
• 4. Top with salt, parsley, cheeses, olive oil: Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
• 5. Cover with foil and bake, broil uncovered to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned. from Simply Recipes

ZUCCHINI, EGGPLANT, TOMATO GRATIN

Steps:

• For complete instructions, visit the original site at http://www.simplyrecipes.com/recipes/zucchini_eggplant_tomato_gratin/