Vegetable Gratin

Print
Email
|

by gmt

wfaa.com

Posted on December 12, 2011 at 8:05 AM

 

Recipe to Serve 6
 
         The Ingredients
 
                                               
 5 tablespoons extra virgin olive oil
1 pound onions, peeled, trimmed, and sliced
1 pound zucchini, sliced
1 pound tomatoes, sliced
1 pound eggplant, sliced
9 tablespoons of beef stock
Salt to taste
 Freshly ground pepper to taste
 Salt to taste
 Ground white pepper to taste
 Herbes de Provence
             1 clove of garlic finely chopped
             Chopped parsley
             
 
            The Method
Grease baking dish with 1 tablespoon olive oil and sprinkle the chopped garlic. Preheat oven to 375 degrees.
Arrange vegetables overlapping in the following order: eggplant, tomatoes, onions and zucchini, making 2-3 layers.
Sprinkle 4 tablespoons of olive oil, herbes de Provence, and the beef stock on the vegetables. Season with salt and pepper.
Bake uncovered for 1-1/12 hours, or until all the vegetables are tender.
Remove from oven and serve immediately, garnished with the parsley.
 
 
Et Voila! 
 

Print
Email
|