Stacy's Vegetable Gratin. Great recipe for Stacy's Vegetable Gratin. This is an awesome, fresh vegetable gratin that you can eat as a side or a main entree by doubling the ingredients. vegetable au gratin is a famous French delicacy that is can be had as a side dish or a main course dish vegetable au gratin is a traditional continental delicacy served with warm and crisp breads. A comforting, chunky vegetable stew is topped with a cheesy breadcrumb crust to evoke the flavours of traditional farmhouse cooking.

Add the stew meat and thoroughly brown on all sides. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. A gratin of summer vegetables should be the easiest thing in the world to make in August: a My gratins are often swamped with tomato water, filled with slices of raw onions and overcooked zucchini. You can cook Stacy's Vegetable Gratin using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stacy's Vegetable Gratin

It's 1 of Eggplant, chopped.
Prepare 1 of Kosher Salt.
You need 1 1/2 lb of Zucchini, chopped.
It's 1 1/2 lb of Tomatoes (grape or cherry), chopped.
It's 1/2 bunch of Basil, fresh & chopped (a little).
Prepare 3 clove of Garlic, chopped.
It's 2 tbsp of EVOO.
You need 1 of White Pepper (To taste).
You need 1 cup of Fresh Mozzarella, shredded or sliced.

See how to make a simple cheesy gratin with root vegetables and potatoes. Put together our cheesy Vegetables au Gratin recipe tonight! Warm gooey cheese, carrots, asparagus and kale make this the perfect side dish. Vegetable au gratin recipe is a continental delicacy made with mixed vegetables and white sauce as Gratin is a French word a technique in which the top has a golden brown crust usually used with.

Stacy's Vegetable Gratin instructions

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..

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. Potatoes au gratin, but also with zucchini and cauliflower and a drizzle of san marzano tomato sauce and balsamic syrup on top. 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. A tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word "tian" also refers to the earthenware dish itself.) Photo about Vegetable gratin in a pot on a rustic table.