Vegetable Gratin

Name: Vegetable Gratin
Total time: 2 h
Yield: Four to six servings
Ingredients: 1 small eggplant, halved lengthwise, then thinly sliced crosswise; 2 small yellow squash, thinly sliced crosswise; 1 tablespoon kosher salt; 4 carrots, peeled and thinly sliced; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon tomato paste; 1/4 cup white wine; 1 medium tomato, thinly sliced; 1 yellow bell pepper, seeded, deveined and sliced lengthwise into 1/2-inch strips; 1 bulb fennel, trimmed, quartered and thinly sliced lengthwise; 1 red bell pepper, seeded, deveined and sliced lengthwise into 1/2-inch strips; 1 tablespoon fresh thyme; 1 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 6 sprigs flat-leaf parsley, stems removed, finely chopped

By Molly O'Neill

Total Time: 2 hours
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; The Lean Season

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Ingredients

Yield:Four to six servings

1small eggplant, halved lengthwise, then thinly sliced crosswise
2small yellow squash, thinly sliced crosswise
1tablespoon kosher salt
4carrots, peeled and thinly sliced
1medium onion, finely chopped
2cloves garlic, finely chopped
1teaspoon tomato paste
¼cup white wine
1medium tomato, thinly sliced
1yellow bell pepper, seeded, deveined and sliced lengthwise into ½-inch strips
1bulb fennel, trimmed, quartered and thinly sliced lengthwise
1red bell pepper, seeded, deveined and sliced lengthwise into ½-inch strips
1tablespoon fresh thyme
1teaspoon freshly ground black pepper
2tablespoons extra-virgin olive oil
6sprigs flat-leaf parsley, stems removed, finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees. Lightly cover the eggplant and squash slices with the salt and set aside for 30 minutes. Rinse the slices under cold running water and pat them dry.
Step 2
Put the carrots, onion and garlic in a large skillet with a heavy bottom. Dissolve the tomato paste in the white wine and pour it over the carrots. Stir to combine.
Step 3
Arrange the eggplant, tomato, yellow pepper, fennel, squash and red pepper, in that order, in alternating rows on top of the carrot mixture. The sliced vegetables should be loosely packed. Sprinkle the thyme over the gratin and season with the black pepper. Drizzle with the olive oil, cover the pan with foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 30 minutes.
Step 4
Garnish with the parsley.