Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, stacy's vegetable gratin. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Add the stew meat and thoroughly brown on all sides. They are so satisfying and simple to make, and they might be one of the most perfect dishes for entertaining—easy to assemble ahead of time and adaptable to any season. This green vegetable gratin recipe features traditional Cantal cheese and vegetables and is a versatile side dish that fits in well with many menus.
Stacy's Vegetable Gratin is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Stacy's Vegetable Gratin is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook stacy's vegetable gratin using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Stacy's Vegetable Gratin:
- Make ready 1 Eggplant, chopped
- Prepare 1 Kosher Salt
- Take 1 1/2 lb Zucchini, chopped
- Get 1 1/2 lb Tomatoes (grape or cherry), chopped
- Get 1/2 bunch Basil, fresh & chopped (a little)
- Make ready 3 clove Garlic, chopped
- Prepare 2 tbsp EVOO
- Get 1 White Pepper (To taste)
- Get 1 cup Fresh Mozzarella, shredded or sliced
Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Connect to Yummly to review this recipe.
Steps to make Stacy's Vegetable Gratin:
- Clean and wash the vegetables well. Cut the zucchini, eggplant (put in separate bowl) and tomatoes into small pieces.
- In a separate bowl, sprinkle a little kosher salt over the eggplant and leave for a while so it takes out all of the bitterness.
- Peel the garlic and finely chop.
- Heat oil in a nonstick skillet. Add eggplant and zucchini, frying well, letting it brown.
- Add the tomatoes and basil, garlic. Season up and stir well.
- Rub a baking dish with butter (or margarine) (or single ramekins) and place the vegetables inside.
- Cover all veggies with with mozzarella and put in preheated 350°F oven for about 20 minutes.
- Remove the gratin from the oven and serve at the table.
- NOTE: This vegetable gratin is a good complement for steaks or grilled fish. But in a larger proportion is ideal for single-dish main entree if you double the ingredients.
Assemble layers of veggies and bubbly cheese a day ahead to save on Turkey Day prep. Fall's harvest brings with it plenty of fresh, seasonal vegetables that find their way. Reviews for: Photos of Vegetable Gratin. Vegetable Gratin. this link is to an external site that may or may not meet accessibility guidelines. Root Vegetable Gratin - Notes from the Underground. [I hope you enjoyed our first and last Dostoevsky reference] Whenever I see those big piles of rutabagas at the market.
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