Zucchini Tomato Eggplant Gratin Recipes

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.

TOMATO, SQUASH AND EGGPLANT GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
• Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
• Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
• Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

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.