Summer vegetables gratin

Casserole of ripe zucchini, zucchini, tomatoes and eggplant – one of the most wholesome and popular homemade dishes of the end of summer. Prepare it so that gratin delights not only its a stunning combination of tastes, but also a spectacular look. That’s all for this. vegetables are cut into circles of equal thickness and size, alternating, stacked and laid out in a baking dish for spirals on top of a caramelized onion cushion pad. Gratin is sprinkled with a mixture of parmesan and phonitin cheese and baked in oven until covered with a golden cheese crust. Serve casserole with soft fresh bread and enjoy.

Recipe author – Valerie Bertinelli – American actress.

Time: 1 hour. 20 minutes. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 1 tbsp. finely chopped shallots
• 1 tbsp. l chopped garlic
• 1/4 Art. + 2 tbsp. l olive oil
• 1 tbsp. l + 2 tsp chopped fresh thyme leaves
• 1 large eggplant, sliced in circles 0.5 cm thick.
• 1 large zucchini, sliced in circles 0.5 cm thick.
• 1 large zucchini, sliced in circles 0.5 cm thick.
• 4 medium tomatoes, sliced in circles 0.5 cm thick.
• 0.5 tbsp. grated cheese fountain
• 1/4 Art. grated parmesan
• 4 large leaves of fresh basil, thinly sliced
• 1 French baguette or other bread with a crust, for serving
• Special equipment: 1.5 liter oval or rectangular casserole dish

Recipes with similar ingredients: shallots, garlic, thyme, eggplant, zucchini, zucchini, tomatoes, fountain cheese, parmesan cheese, basil, baguette

Recipe preparation:

1. Place the wire rack in the upper third of the oven and preheat the oven up to 200 ° C.
2. Combine shallots, garlic, 2 tbsp. l olive oil and 1 tsp. thyme. Bake by mixing in the middle of baking, until light caramelization, 15-20 minutes. Let the onions cool.
3. Place leg racks on 2 baking sheets. Evenly put eggplant, zucchini and zucchini on them. Sprinkle vegetables 1.5 tsp salt. Let stand for 30 minutes.
4. Squeeze vegetables tightly with a kitchen towel to remove excess water. Remove the racks from the baking sheet and shake vegetables water and salt. Put vegetables on baking sheets. Add on one from baking sheets tomatoes. Stir each type of vegetable with 1 tbsp. l olive oil, 1 tsp thyme, salt and black pepper to taste.
5. Collect one stack of vegetables on a baking sheet. Start with 1 slice tomatoes, put 1-2 slices of zucchini on top, depending on their size, 1-2 slices of zucchini, and then on top 1 slice of eggplant. Slices of zucchini and zucchini should take up as much space how many tomatoes and eggplant; if they are smaller, put in two. Put the stack on its side in a baking dish over caramelized shallots. Keep collecting piles and adding them in shape, laying out in a spiral from the edges to the center. If stayed excess vegetables, add them to the center of the dish at the very end. Sprinkle fontina and parmesan. Bake until vegetables are tender and the cheese will not melt or brown, 35 minutes. Give the casserole cool for 15 minutes.
6. Garnish with basil and serve with bread.
   

   Note

   You can use both ordinary eggplant and graffiti eggplant. Carefully slicing vegetables in circles will help grater-mandolin. During baking, vegetables will let delicious juices into which you can dunk bread and enjoy.