Gratin Of Zucchini Eggplant And Chickpeas Recipes

ZUCCHINI, EGGPLANT, TOMATO GRATIN

Zucchini, Eggplant, Tomato Gratin image

Try this French tian when you need a colorful vegetarian dish. Summer zucchini, eggplant, and tomatoes are all beautifully presented in a baked casserole gratin.

Provided by Elise Bauer

Categories Side Dish

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons extra virgin olive oil, divided
2 cups sliced yellow onion (about 1 large onion)
1 cup sliced red, orange, or yellow bell peppers
1 eggplant, about 1/2 pound (a slender eggplant like a Japanese eggplant, not a large globe)
1 large zucchini or other summer squash, about 1/2 pound
2 medium tomatoes
3 cloves garlic, peeled and smashed
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley
2 ounces provolone cheese, sliced or grated
3 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 114 kcal, Carbohydrate 9 g, Cholesterol 7 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 503 mg, Sugar 4 g, Fat 8 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

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