Recipes on the Farm

Zucchini, Eggplant, Tomato Gratin

This vegetable side dish is great for any occasion! This
recipe starts with prepping your veggies by cutting 
them 
1/4 of an inch slices. It takes some time, but it is so worth it!

Prep Time: 20 Minutes | Cook Time: 1 hour 10 Minutes

Serves 6 to 8

What You Need:

  • 3 tablespoons extra virgin Olive oil

  • 2 cups sliced yellow onion (1 large onion)

  • 1 cup of sliced red, orange, or yellow bell peppers. 

  • 1 long eggplant (a slender eggplant, about 1/2 lb)

  • 1 zucchini (about 10 to 12 inches, 1 1/2 inch in diameter,
    about 1/2 lb), or other summer squash

  • 2 medium sized tomatoes

  • 3 cloves of garlic, peeled and smashed

  • 1 1/2 teaspoons salt

  • 2 tablespoons chopped fresh parsley

  • 2 ounces Provolone cheese, sliced and grated

  • 3 tablespoons grated Parmesan cheese

Cooking Instructions:​​

  1. In a large skillet heat 2 tablespoons olive oil on medium heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. 

  2. Add sliced bell peppers and continue to cook with the onions until bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. 

  3. 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 vegetables should be about the same size to make it easier to layer in an attractive manner. 

  4. preheat the oven to 375ºF (175ºC). Spread the cooked onions and bell peppers in an even layer at the bottom of a gratin or casserole dish. Place the mashed garlic on top of the onions and peppers. 

  5. 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 and fanning them across the surface of the dish. 

  6. Sprinkle with Salt and Parsley. Top with Provolone and parmesan cheeses. 

  7. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish. 

  8. 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). 

  9. Bake for 40 minutes at 350ºF (175ºC). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned. 

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