Tuesday, August 14, 2012

Vegetable Gratin Recipe

Last week I had a ton of vegetables leftover from meals earlier in the week.  Instead of doing my normal 'saute them in a pan with olive oil', I decided to make a vegetable gratin.  They're pretty simple and would use the rest of my veggies - win, win!  Also, you can use just about any veggies you have on hand - potatoes, peppers, sweet potatoes, zucchini, squash, onion, sweet onion, tomatoes...the list goes on and on.

So, let's get down to business!

Vegetable Gratin

1 medium to large size onion, sliced thin
2 - 3 tomatoes, sliced thin
4 - 5 zucchini, sliced thin
4 - 5 yellow squash, sliced thin
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
olive oil
salt and pepper
handful of fresh thyme

Preheat oven to 375 degrees F.

Grease a 9x13 baking dish and set aside.  After slicing all of your vegetables, take your onion and saute it in a pan with olive oil until they just begin to caramelize.  Place the onion in the greased baking dish - this will be your first layer.

Next, take your squash and layer it on top of the onion making sure to overlap each piece of squash just a bit.  Do the same thing with the zucchini next, and then the tomato.  Add half of the mozzarella cheese, half of the parmesan, dash of salt, dash of pepper and some thyme on top of the tomato.  Drizzle with olive oil.

Continue layering until you have either used up all of your veggies or run out of room.  Top the last layer with the rest of the mozzarella and parmesan, add a dash of salt, dash of pepper and some thyme and drizzle with a bit of olive oil.  Cover with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 20 minutes or until cheese on top is golden.


*Note: You may need to add an additional few minutes if you decide to add potato as one of the layers.

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