Easy Recipes from the Pot Rack – September 2024
Imagine taking all the bounty from your garden and putting it in one delicious and complete dish? I think that’s just summer in your tummy! This one pan dish can be a used as a luscious side or grab a nice locally sourced loaf of sourdough and call it dinner. Extra points if you throw in a great wine from one of your favorite vineyards.
INGREDIENTS
FOR THE GRATIN:
2 zucchini squash
2 yellow zucchini
1-2 eggplants (depending on size)
3 to 4 tomatoes
1/4 cup olive oil, divided
1 onion, sliced
1 bell pepper (pick your favorite color), sliced
4 cloves garlic, minced
FOR THE TOPPING:
1/3 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
2 teaspoons fresh parsley, chopped
2 teaspoons of your favorite herb, chopped (I like Lemon Thyme)
INSTRUCTIONS
- Preheat oven to 375°F and lightly coat your baking dish of choice with oil.
- Slice all of your vegetables crosswise into 1/4 inch rounds. You can make fast work of this using a mandoline. Place everything in a large bowl and toss with half the oil then salt and pepper to taste.
- Heat the remaining oil in a large frying pan over medium heat. Add the onions and bell pepper. Salt and pepper to taste. Stir until the onions and pepper are lightly golden. Stir in the garlic and cook until fragrant, about 1 minute more.
- Transfer the onion mixture to the baking dish and spread into an even layer. Place the zucchinis’, eggplant, and tomato slices on the onion/pepper mixture arranging them on their sides and alternating vegetables as you go.
- Mix everything for the topping mixture into a bowl and toss until combined.
- Sprinkle the breadcrumb mixture over the top. Cover tightly with aluminum foil.
- Bake for 20-30 minutes. Uncover and bake until the vegetables are tender and the edges and topping are browned, 15 to 20 minutes more.
One and done! Enjoy and let me know how yours turns out!