Provencal Vegetable Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROVENCAL POTATO GRATIN



Provencal Potato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

4 large clove garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, sliced
1 red pepper, peeled, seeded and diced (3/4 cup)
1/4 cup dry white vermouth
2 pounds Yukon gold or other waxy potatoes (about 4 to 5), peeled
1 cup water
1/2 cup chopped fresh basil leaves
1 pound plum tomatoes
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.
  • Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half.
  • Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes.
  • Stir in the basil.
  • Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.
  • Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.

JULIA CHILD'S PROVENçAL POTATO GRATIN



Julia Child's Provençal Potato Gratin image

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

Steps:

  • Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
  • In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
  • In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
  • If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
  • Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams

PROVENCAL VEGETABLE GRATIN FROM FOOD NETWORK KITCHENS



Provencal Vegetable Gratin from Food Network Kitchens image

This is an interesting healthy dish. You could add chicken to make it a full meal, but I think its better left alone as is.

Provided by Chef at Heart

Categories     Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons extra virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium garlic cloves, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaf, torn
2 teaspoons fresh thyme leaves, chopped
5 -6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium summer squash, sliced into 1/4-inch rounds
1/2 cup parmesan cheese, finely grated

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.

VEGETABLE GRATIN PROVENCAL



VEGETABLE GRATIN PROVENCAL image

Categories     Vegetable     Side     Bake

Yield 8 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, plus more for the dish
2 medium onions, thinly sliced
3 medium cloves garlic, chopped fine
2 1/2 teaspoons salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomaotes, 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 Parmigiano
*36 rounds of each item will perfectly fill the 8" X 8" baking dish

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for about 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 vegetable rounds with the remaining oil and salt and pepper. Place them on edge, in compact rows, on top of the onion mixture in the baking dish, alternating the colors. You should have four rows of rounds. Cover with aluminum foil and bake until softened, about 30 minutes. Uncover, sprinkle with the Parmigiano. Continue baking until cheese begins to brown, about 20 minutes or so. Can be served hot or at room temperature.

PROVENCAL TOMATO GRATIN



Provencal Tomato Gratin image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 45m

Yield Four servings

Number Of Ingredients 9

2 cloves garlic, peeled and minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh Italian parsley
4 large tomatoes, cut into 1/4-inch-thick slices
Salt and freshly ground pepper to taste
1/2 cup coarsely chopped imported black olives
3 ounces reduced-fat goat cheese, crumbled
2 tablespoons dried bread crumbs
2 teaspoons olive oil

Steps:

  • Preheat the oven to 350 degrees. Combine the garlic, thyme and parsley. Place half of the tomato slices in overlapping layers in a 10-inch quiche dish. Season with salt and pepper. Sprinkle with half of the garlic-herb mixture. Top with half of the olives and half of the goat cheese.
  • Repeat the layers. Sprinkle the bread crumbs over the top. Drizzle with olive oil. Bake for 30 minutes. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 466 milligrams, Sugar 4 grams

More about "provencal vegetable gratin recipes"

PROVENCAL VEGETABLE GRATIN - THE GOOD LIFE FRANCE
provencal-vegetable-gratin-the-good-life-france image
2015-08-17 1 tbsp reduced balsamic vinegar. Method. Preheat the oven to 200°C/400°F/gas 6. Combine the courgette slices, oil and rosemary in a bowl …
From thegoodlifefrance.com
Estimated Reading Time 2 mins


PROVENCAL-STYLE VEGETABLE GRATIN WITH THYME RECIPE
provencal-style-vegetable-gratin-with-thyme image
The Provencal-Style Vegetable Gratin with Thyme recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


TIAN PROVENçAL WITH ORZO (VEGETABLE PASTA CASSEROLE) …
tian-provenal-with-orzo-vegetable-pasta-casserole image
In a bowl, add orzo, 1/4 cup parmesan cheese, chili flakes, oregano, basil, 1/2 tsp salt, lemon zest, 1/2 tsp black pepper, and grated garlic. Mix well. Set aside. 2. If using *tomato/pesto sauce then spread sauce evenly in baking dish in single …
From chefdehome.com


PROVENCAL VEGETABLE GRATIN RECIPE | CDKITCHEN.COM
provencal-vegetable-gratin-recipe-cdkitchencom image
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, …
From cdkitchen.com


PROVENçAL-STYLE SUMMER VEGETABLE TIAN RECIPE
provenal-style-summer-vegetable-tian image
Step 2. Arrange stacked slices of vegetables in a pattern upright in a lightly greased 2 1/2-quart baking dish. Sprinkle with pepper and remaining 1/2 teaspoon salt. Step 3. Whisk together oil and garlic, and drizzle evenly over …
From cookinglight.com


EASY PROVENCAL VEGETABLE GRATIN – WITH VEGAN OPTIONS
easy-provencal-vegetable-gratin-with-vegan-options image
2022-03-21 Slice the zucchini and the tomatoes thinly and set aside. Heat the 6 tablespoons of olive oil in a large frying pan over medium heat. Fry the cubed eggplant, onions and mushrooms (if using) until nearly golden. Grate in the …
From apriljharris.com


BYALDI (PROVENçAL VEGETABLE CASSEROLE) RECIPE
byaldi-provenal-vegetable-casserole image
2017-02-07 1/2 cup; extra virgin olive oil, divided ; 4 medium yellow onions, quartered through the root and thinly sliced crosswise ; fine sea salt and freshly ground black pepper ; 4 Roma (plum) tomatoes ...
From today.com


PROVENCAL VEGETABLE GRATIN RECIPE | EAT SMARTER USA
2. Rinse and pat dry zucchini, tomatoes and eggplants. Cut eggplants lengthwise into quarters and cut tomatoes and zucchini into thin slices. Peel onions and cut into thin strips. 3. Layer vegetables, alternating, in a baking pan and season with salt, thyme and pepper. Drizzle with olive oil and bake in preheated oven at 180°C (approximately ...
From eatsmarter.com
Cholesterol 0 mg
Saturated fatty acids 3.03 g


PROVENCAL VEGETABLE GRATIN RECIPE - FOOD NEWS
Method. Preheat the oven to 200°C/400°F/gas 6. Combine the courgette slices, oil and rosemary in a bowl and season with salt and pepper, then cover and set aside to marinate. Meanwhile, put the whole peppers on a baking sheet and roast for 40 …
From foodnewsnews.com


PROVENCAL VEGETABLE GRATIN - FOOD NETWORK
Preheat the oven to 190C/Gas 5. Lightly grease a 18cm by 28cm 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.
From foodnetwork.co.uk


PROVENÇAL VEGETABLE GRATIN : OOH LA LOIRE
2021-09-02 Repeat the layers with the remaining ingredients. Chop the rosemary, sprinkle it over the gratin and bake in the preheated oven for 20 minutes. Remove from the oven and turn on the grill to hot. Sprinkle the gratin with Parmesan and flash under the grill for 2–3 minutes until golden brown, then serve. Original recipe French Brasserie Daniel ...
From oohlaloire.com


BEST TIAN OF PROVENCAL VEGETABLES RECIPES | FOOD NETWORK CANADA
2009-11-11 Step 1. Sauté onions in olive oil. Chop up equal amounts of aubergine/eggplant, courgettes/zucchini, and coloured peppers/capsicums. Spread the sautéed onions over the bottom of a roasting pan or gratin dish. Layer in the vegetables, seasoning with salt and pepper as you go. Lay sliced tomato on top. Drizzle over some olive oil.
From foodnetwork.ca


PROVENçAL SUMMER VEGETABLE GRATIN - FOOD & STYLE
Add the salt and potato slices, stir well and boil for 3 to 4 minutes, until the potatoes are al dente. Drain and let cool. Step 2: Heat a large heavy-bottomed skillet to medium-high heat. Add the olive oil and onions and sauté for 8 to 10 minutes until golden-brown, stirring from time to time.
From foodandstyle.com


PROVENçAL ZUCCHINI GRATIN | RECIPE | FOOD & STYLE
Directions. Preheat oven to 375°F (190°C). Trim the stem ends of the zucchini and cut in half lengthwise. Set aside. Heat a large heavy-bottomed frying pan over medium-high heat. (The pan must be large enough to hold the zucchini in one layer. If you don’t have a pan that’s big enough, sauté the zucchini in two batches.)
From foodandstyle.com


PROVENçAL GOAT CHEESE GRATIN RECIPE - PAMELA SALZMAN
2012-10-06 Bring a medium pot of water to a boil and turn off the heat. Score the bottom of the tomatoes and place in the water for 30 seconds. Remove the tomatoes with a slotted spoon.
From pamelasalzman.com


PROVENCAL RECIPE: PROVENCAL VEGETABLE BAKE BY GABRIEL GATé
2016-08-13 Heat half the oil in a large, non-stick frying pan. Add the onion and cook, stirring continuously, for 2 minutes. Add teh capsicum, and cook for 2 minutes, stirring again. Add the eggplant and garlic and cok over low heat for about 20 minutes, or until the vegetables are soft. Preheat the oven to 160°C (320°F).
From frenchictouch.com


TIAN PROVENCAL (FRENCH BAKED SUMMER VEGETABLES)
Preheat the oven to 350ºF. During this time, cut the eggplant, zucchini, yellow summer squash and tomatoes to make thin slices. Pour the tomato sauce into a pie dish and place all the slices of vegetables one after the other in the dish. Add a drizzle of olive oil on top, salt and pepper. Place in the oven for 40 minutes.
From mediterraneanliving.com


PROVENCAL VEGETABLE GRATIN – RECIPES NETWORK
2016-05-15 Ingredients. 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
From recipenet.org


PROVENçAL VEGETABLE CASSEROLE (TIAN) RECIPE
2022-07-13 1. Preheat oven to 375 F. In a braiser pan, warm 2 tablespoons of the olive oil over medium heat. Add the sliced onions, garlic, red peppers, thyme and rosemary. Season with some salt and cayenne ...
From today.com


PROVENCAL VEGETABLE GRATIN - TESCOMA
2016-11-19 Preheat the oven to 190°C and lightly grease a medium sized baking dish with oil. In a large frying pan, heat olive oil over low-medium heat. Add the onions, garlic and 1 teaspoon of salt. Cook them, stirring occasionally for 5 mins until softened. Stir in the basil and thyme and spread on the bottom of the prepared baking dish.
From tescomamalta.com


BEST PROVENCAL SUMMER SQUASH AND POTATO GRATIN RECIPES | FOOD …
2016-06-02 Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
From foodnetwork.ca


PROVENçAL VEGETABLE GRATIN (TIAN) | FARM FRESH RECIPES, VEGETARIAN ...
Apr 28, 2016 - This classic Provençal tian, a type of gratin, is made with sliced zucchini, eggplant, and tomato.
From pinterest.ca


FRENCH GREEN VEGETABLE AU GRATIN RECIPE - EASY RECIPES
What's the best way to make vegetable au gratin? Cook vegetables and drain excess water. Make white sauce and add cheese to it. Combine cooked vegetables and the cheese-white sauce mixture. Toss bread crumbs and butter together. Put the vegetable mixture in a casserole and top with the buttered crumbs. Bake at 1801.5C until brown. Serve hot.
From recipegoulash.cc


TIAN PROVENçAL IS A VEGETABLE GRATIN WITH LAYERED SLICED ZUCCHINI ...
Jul 12, 2019 - A delicious and comforting weeknight Vegetable Pasta Casserole with Tian Provençal (vegetable gratin) baked with flavorful orzo pasta and cheese. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca


RECIPE FOR PROVENCAL STUFFED VEGETABLES - PERFECTLY PROVENCE
Instructions. Set your oven at 180 degrees. Wash the vegetables and dry them. Cut the top of the tomatoes and spoon innards out carefully. Cut in half (lengthways) the courgettes and aubergines, and with the help of a knife and spoon, take out most of the flesh but be careful not to cut right through to the bottom.
From perfectlyprovence.co


PROVENçAL VEGETABLE GRATIN RECIPE | EAT YOUR BOOKS
Provençal vegetable gratin from The Vegetarian Meat and Potatoes Cookbook: 275 Hearty and Healthy Meat-Free Recipes (page 188) by Robin Robertson Shopping List Ingredients
From eatyourbooks.com


CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
2021-09-05 Provençal Eggplant Tomato Gratin. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. This is a fuss-free recipe that makes a great side or a perfect vegetarian dinner. Classic“Tomates Farcies” (Baked Ground Meat-Stuffed ...
From pardonyourfrench.com


PROVENçAL VEGETABLE GRATIN (TIAN) | COOK CREATE CONNECT
2 tsp. chopped thyme. 6 cloves garlic, minced. Basil or parsley leaves, to garnish. PREPARATION. Preheat oven to 375 degrees F. Prepare the baking pan by greasing it with oil and minced garlic. I don’t have an earthenware disk so I used an 8×8-inch glass baking dish. Arrange the zucchini, eggplant, tomatoes, and onions, alternating ...
From kellylenihan.com


TIAN PROVENçAL (SUMMER VEGETABLE GRATIN) - LAVENDER AND LOVAGE
2015-08-04 Step 3. Sprinkle the minced garlic over and around the vegetables, pushing some down between the gaps between them. Season to taste with salt and pepper, and then arrange the sprigs of thyme in and around the vegetables. Step 4. Drizzle the remaining olive oil over the vegetables, and cover the dish with tinfoil. Step 5.
From lavenderandlovage.com


PROVENçAL SUMMER VEGETABLE GRATIN - YOUTUBE
Get the full recipe:Not Your Usual Potato Gratin! No Milk, no Cream... This Gratin Gives the Vegetables Center Stage.In Provence, gratins are called "tians" ...
From youtube.com


STREET CORN ELOTE 'FINGERS' RECIPE - TODAY.COM
2022-07-26 In a heavy-bottomed Dutch oven, heat neutral oil to 375 F. 4. Gently place your corn in the oil, ensuring the oil does not come above 2/3 …
From today.com


PROVENçALE POTATO GRATIN RECIPE | MYRECIPES
Ingredient Checklist. 1 ¼ pounds yellow Finnish or red potatoes, cut into 1/8-inch-thick slices ; Cooking spray ; 3 plum tomatoes, cut into 1/8-inch-thick slices (about 1 cup), divided
From myrecipes.com


PROVENCAL RATATOUILLE A TRADITIONAL RECIPE - PERFECTLY PROVENCE
Preparation of the tomatoes: Score the bottom of the tomatoes. Dip the tomatoes in boiling water for about 3-5 minutes for ease of peeling the skin. Wait until they cool to cut and seed them. You can fry the tomatoes with peppers or separately, still with olive oil and garlic. Stir occasionally.
From perfectlyprovence.co


PROVENCAL SPINACH GRATIN RECIPE - FOOD NEWS
How to make Provencal vegetable gratin in the oven? Put oil in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook until softened, about 5 minutes. Add thyme, chile flakes, and garlic. Cook 2 minutes more. Heat oven to 400°. Spread the cooked onion mixture in the bottom of a large earthenware baking dish ...
From foodnewsnews.com


PROVENCAL VEGETABLE GRATIN - FOOD LOVERS WEBSITE
2016-12-01 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.
From foodloverswebsite.com


TIAN PROVENçAL (PROVENçAL VEGETABLE BAKE) - THE HAPPY FOODIE
Preheat the oven to 180°C. Fry the onions, garlic and thyme in 2 tablespoons of the oil for about 10 minutes, until soft and starting to turn golden. Meanwhile very finely slice the aubergine and courgette crossways (2mm thick). Use a mandolin or the slicer on the side of a box grater if you have one. Slice the tomatoes into 3mm-thick slices.
From thehappyfoodie.co.uk


PROVENçAL EGGPLANT TOMATO GRATIN - PARDON YOUR FRENCH
2020-08-11 Step 1 - Spread eggplant slices in one layer, sprinkle with salt (on both sides) and set aside for 45 minutes to allow the eggplants to “sweat” and loose their bitterness. Step 2 - Pre-heat the broiler of your oven with a rack at the top. Pat eggplant dry and arrange slices in one single layer on a lightly oiled baking sheet.
From pardonyourfrench.com


RECIPE PROVENCAL VEGETABLE GRATIN - FRIJE
2.Arrange in a gratin dish all the vegetables: a layer of potatoes, then a layer of zucchini, then a layer of tomatoes and a layer of cream. Finally, arrange the sliced goat cheese.
From frije.com


PROVENçAL VEGETABLE GRATIN (TIAN) | SAVEUR
2016-04-26 Put oil in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook until softened, about 5 minutes. Add thyme, chile flakes, and garlic. Cook 2 minutes more. Heat ...
From saveur.com


Related Search