SUMMER VEGETABLE GRATIN

4 PCS RIPE TOMATOES, SEEDED AND DICED
1 PC RED BELL PEPPER, JULIENNED
1 PC YELLOW BELL PEPPER, JULIENNED
1 PC GREEN BELL PEPPER, JULIENNED
1 PC WHITE ONION, SLICED
2 PCS GARLIC CLOVE, MINCED
FRESH BASIL SPRIGS, CHOPPED
1 PC EGGPLANT
1 PC ZUCCHINI
½ PC SQUASH
OLIVE OIL
SALT AND PEPPER TO TASTE

PROCEDURE:
1. WASH ALL THE VEGETABLES WELL.
2. PLACE THE GARLIC, ONIONS AND BELL PEPPERS IN A BOWL.
3. SET ASIDE THE DICED TOMATOES.
4. CUT THE EGGPLANT, ZUCCHINE AND SQUASH INTO ½ INCH THICK LENGTHWISE SLICES.
5. IN A SAUTE PAN, HEAT SOME OLIVE OIL AND COVER AND COOK THE ONIONS, GARLIC AND BELL PEPPERS UNTIL SOFTENED. TOSS WELL TO COAT WITH OIL.
6. ADD IN THE TOMATOES AND COOK FOR ANOTHER 5 MINUTES.
7. ADD IN THE BASIL AND TOSS GENTLY.
8. REMOVE FROM PAN AND SET ASIDE.
9. USING A GRILL PAN, BRUSH THE PAN WITH SOME OLIVE OIL AND GRILL THE EGGPLANTS FOR 1-2 MINUTES ON EACH SIDE. SEASON WITH SALT AND GROUND PEPPER AND TRANSFER TO A PLATE. DO THE SAME WITH THE ZUCCHINI AND SQUASH.
10. PREHEAT THE OVEN TO 350 F.
11. BRUSH THE BOTTOM OF A BAKING DISH WITH SOME OLIVE OIL.
12. SPREAD THE ZUCCHINI, EGGPLANT AND SQUASH ON THE BOTTOM, ALTERANATING COLORS.
13. TOP WITH THE TOMATO MIXTURE. CONTINUE TO LAYER THE GRATIN UNTIL ALL VEGETABLES ARE USED UP, ENDING WITH THE ZUCCHINIS, EGGPLANTS AND SQUASH.
14. BAKE THE GRATIN FOR 15 MINUTES. REMOVE FROM HEAT THEN GARNISH WITH BASIL SPRIGS ON TOP.

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