Vegetables au Gratin Recipe

Name: Vegetables au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, about 3/4 pound; 1 yellow squash, about 1/4 pound; 1 small zucchini, about 1/4 pound; 7 tablespoons olive oil; 1 cup finely chopped onions; 1 teaspoon finely minced garlic; 1 bay leaf; Salt to taste if desired; Fresh pepper to taste; 3 red ripe plum tomatoes, about 1/2 pound; 1/4 cup freshly grated Parmesan cheese

Servings: persons

1 small eggplant, about 3/4 pound
1 yellow squash, about 1/4 pound
1 small zucchini, about 1/4 pound
7 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1 bay leaf
Salt to taste if desired
Fresh pepper to taste
3 red ripe plum tomatoes, about 1/2 pound
1/4 cup freshly grated Parmesan cheese

1
Preheat broiler to high.
2
Cut off and discard ends of the eggplant, squash and zucchini.
3
Cut squash and eggplant into very thin rounds.
4
There should be about 2 cups of each.
5
Cut eggplant lengthwise into quarters and cut each quarter into thin slices.
6
There should be about 4 cups.
7
Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices.
8
Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes.
9
Add onions and garlic and stir to blend.
10
Add bay leaf, salt and pepper.
11
Cover and cook, stirring occasionally, about 3 minutes.
12
Meanwhile, cut away and discard core of each tomato.
13
Cut tomatoes crosswise into thin slices.
14
Remove and discard bay leaf.
15
Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover.
16
Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.
17
Place dish under broiler about 4 inches from heat.
18
Leave broiler door partly open and cook 5 minutes.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small eggplant, about 3/4 pound, 1 yellow squash, about 1/4 pound, 1 small zucchini, about 1/4 pound, 7 tablespoons olive oil, and more.

Yes, Vegetables au Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetables au Gratin

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