SUMMER VEGETABLE GRATIN
- Preparing Time: 25 minutes
- Total Time: 1 hour and 40 minutes
- Served Person: 4
- 4 ounces goat cheese
- 1/2 tablespoon vegetable oil
- 1/4 tsp minced garlic
- salt and fresh black pepper to taste
- 2 ounces grated parmesan cheese
- dish 1-quart au gratin earthenware or porcelain.
- 1 fennel head; cut into 1/8-inch slices, sliced with
- 3 zucchini, green, medium; cut into 1/4-inch slices,
- 3 yellow squash, preferably gold bar; cut into 1/4-i
- 6 plum tomatoes; cut into 1/4-inch slices
- 4 leaves only
- 1 leaves only
- 1 tablespoons good extra-virgin olive oil
- Carbohydrate 1.35292284151887 g
- Cholesterol 34.869913413 mg
- Fat 13.7931080799068 g
- Fiber 0.00364289866344028 g
- Protein 11.5804731564203 g
- Saturated Fat 8.39766432512414 g
- Serving Size 1 1 Serving (44g)
- Sodium 362.761638197877 mg
- Sugar 1.34927994285543 g
- Trans Fat 0.742830735116602 g
- Calories 176 calories
Start by slicing the fennel and mincing garlic. Put them in a heavy pot with about 1 tablespoon vegetable oil, season with salt and pepper, and cook them slowly, for about 40 minutes, until their crunch is gone. (Can skip step if no fennel available; accelerate garlic saute) Place the fennel-garlic mixture in the bottom of the baking dish. Add about 1/3 of the thyme and rosemary leaves. Next, layer the raw zucchini, squash, and tomato slices on top of the fennel-onion mixture. Layer so that the color of each vegetable iis visible. Pack the vegetables tightly—since they will shrink during cooking. Season lightly with salt and pepper. Sprinkle with the grated parmesan cheese, and another 1/3 of the thyme and rosemary. Cook in a 375° oven for 45–60 minutes. The juices will be bubbling and it will start to brown sure. t About 15 minutes before the end of the cooking time, break up the goat cheese over the top and continue baking. When finished, add the remaining herbs and drizzle with good olive oil. Let the gratin rest for 10–15 minutes before serving. This dish can be prepared a day in advance: just leave off the goat cheese, finishing herbs and olive oil until the final bake.
