Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. A French tian!
Oh my. Look who’s getting all fancy with the vegetables!
It’s as if my garden decided to throw a prom, and the eggplants, zucchini, and tomatoes banded together to show everyone else up. (Clearly they deserve best prize for something, don’t you think?)
Normally I would look at something like this and think it’s waaaay too complicated. But this summer vegetable gratin is actually quite straightforward.
To prepare these vegetables, you have to cut them anyway, so why not cut them in rounds and arrange them in a pretty pattern?
If you recall, Remy, the “little chef” in Pixar’s Ratatouille movie, prepared something similar for Anton Ego, the food critic. This isn’t that dish, but something much easier.
You just sauté onions and bell peppers, layer them at the bottom of a casserole dish, top with rounds of eggplant, zucchini, and tomato. Top that with cheese and bake!
It’s a lovely, easy, colorful presentation for our favorite summer vegetables. A perfect side to take to a party.
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