Provencal Tomato Gratin
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cloves garlic, peeled and minced
- 1tablespoon chopped fresh thyme
- 2teaspoons chopped fresh Italian parsley
- 4large tomatoes, cut into ¼-inch-thick slices
- Salt and freshly ground pepper to taste
- ½cup coarsely chopped imported black olives
- 3ounces reduced-fat goat cheese, crumbled
- 2tablespoons dried bread crumbs
- 2teaspoons olive oil
Nutritional analysis per serving (4 servings)
141 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Combine the garlic, thyme and parsley. Place half of the tomato slices in overlapping layers in a 10-inch quiche dish. Season with salt and pepper. Sprinkle with half of the garlic-herb mixture. Top with half of the olives and half of the goat cheese.
- Step 2
Repeat the layers. Sprinkle the bread crumbs over the top. Drizzle with olive oil. Bake for 30 minutes. Divide among 4 plates and serve immediately.
Private Notes
Comments
So simple and quite delicious. I made it in individual gratin dishes and it was perfect as a side for lamb riblets with an ear of corn. Do try to have time to marinate the lamb--makes a huge difference.
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