Vegetable gratin is like a lasagna without the pasta. It's simply layering vegetables with your favorite cheese, and how could that ever go wrong? You can make it with whatever vegetables you have available. It's fun dreaming up different variations.
Zucchini Gratin: 4 sliced zucchinis, 4 medium tomatoes sliced, 1thin sliced onion, 1/2 cup fresh cut basil, cayenne pepper, crushed red pepper and shredded white cheddar between layers. Make two layers. Sometimes I use a breadcrumb topping. Bake covered 350 for 40 minutes, remove foil and let top brown about 10 minutes.
Remember to make it your own! I've used fresh spinach and yellow squash. I think the the fresh tomatoes give it the WOW! Bon Apetite
Hey, Lovely lady. You know how I love this gratin & I make it all the time! Also, I have been roasting carrots & asparagus in the oven like you did for us on New Year's Day.I enjoy your cooking so much & I'm always open for a new idea. So, I think I've got a goodie to share with you.
ReplyDeleteRoasted Cauliflower
Ingred: 1 head of cauliflower,2-3 cloves of minced garlic,olive oil,lemon juice from half a lemon & sea salt & parmesean if you so desire.
Directions: 1.Preheat oven to 425 2.wash cauliflower and spread in a single layer in a baking dish. 3. Spritz with lemon juice,olive oil, & minced garlic. 4.Bake for 30 min. uncovered. 5. Sprinkle with a little parm if you'd like.
Great side dish & a good sub for mashed potatoes!
I am going to have to try this in the cold winter months! Now it's too hot to turn on the oven. I hope I remember :) I need to cut down on the carbs! ;)
ReplyDelete~Sam