Quote:
Summer Vegetable Gratin
Ingredients
2 garlic cloves, finely chopped
4 to 5 plum tomatoes, cut into 1/4-inch slices
3 to 4 small red potatoes, cut into 1/8-inch slices (about 1/2 pound) [okay every once in a while on SBD--just make sure they're small--or feel free to leave out]
1 small red onion, thinly sliced
1 (7-inch) jar roasted red bell peppers, drained and chopped
2 medium zucchini, thinly sliced
1 cup sliced fresh mushrooms
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 cup finely crumbled cornbread [try substituting whole wheat bread crumbles or breadcrumbs]
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese
2 tablespoons Italian seasoning
Preparation
Sprinkle bottom of a lightly greased 11- x 7-inch baking dish evenly with garlic. Layer with tomatoes and next 5 ingredients, sprinkling with 1/8 teaspoon each of salt and pepper between layers. Drizzle with 2 tablespoons oil.
Bake at 350° for 45 minutes. Combine cornbread, next 3 ingredients, and remaining 1 tablespoon olive oil. Sprinkle over vegetable mixture; bake 10 more minutes or until top is golden. Let stand 10 minutes before serving.
Yield
Makes 6 servings
Southern Living, JULY 2003
Summer Vegetable Gratin
Ingredients
2 garlic cloves, finely chopped
4 to 5 plum tomatoes, cut into 1/4-inch slices
3 to 4 small red potatoes, cut into 1/8-inch slices (about 1/2 pound) [okay every once in a while on SBD--just make sure they're small--or feel free to leave out]
1 small red onion, thinly sliced
1 (7-inch) jar roasted red bell peppers, drained and chopped
2 medium zucchini, thinly sliced
1 cup sliced fresh mushrooms
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 cup finely crumbled cornbread [try substituting whole wheat bread crumbles or breadcrumbs]
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese
2 tablespoons Italian seasoning
Preparation
Sprinkle bottom of a lightly greased 11- x 7-inch baking dish evenly with garlic. Layer with tomatoes and next 5 ingredients, sprinkling with 1/8 teaspoon each of salt and pepper between layers. Drizzle with 2 tablespoons oil.
Bake at 350° for 45 minutes. Combine cornbread, next 3 ingredients, and remaining 1 tablespoon olive oil. Sprinkle over vegetable mixture; bake 10 more minutes or until top is golden. Let stand 10 minutes before serving.
Yield
Makes 6 servings
Southern Living, JULY 2003
