Vegetables au Gratin

By Pierre Franey

Total Time
About 30 minutes
Rating
4(38)
Comments
Read comments

When summer produce is in stock, there’s no better use than a simple gratin. Back in 1987, Pierre Franey considered it an exemplary side dish to a meal of grilled salmon with shrimp. Most of the work here is chopping, but if you’re not feeling up to it, you could always use a mandolin or the slicing attachment of a food processor. Cooked on the skillet, the vegetables yield their flavors, before being sprinkled with Parmesan cheese and broiled.

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 or more servings
  • 1small eggplant, about ¾ pound
  • 1yellow squash, about ¼ pound
  • 1small zucchini, about ¼ pound
  • 7tablespoons olive oil
  • 1cup finely chopped onions
  • 1teaspoon finely minced garlic
  • 1bay leaf
  • Salt to taste if desired
  • Fresh pepper to taste
  • 3red ripe plum tomatoes, about ½ pound
  • ¼cup freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

339 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 6 grams protein; 796 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

  1. Step 1

    Preheat broiler to high.

  2. Step 2

    Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.

  3. Step 3

    Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices. Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes. Add onions and garlic and stir to blend. Add bay leaf, salt and pepper. Cover and cook, stirring occasionally, about 3 minutes.

  4. Step 4

    Meanwhile, cut away and discard core of each tomato. Cut tomatoes crosswise into thin slices.

  5. Step 5

    Remove and discard bay leaf. Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover. Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.

  6. Step 6

    Place dish under broiler about 4 inches from heat. Leave broiler door partly open and cook 5 minutes.

Ratings

4 out of 5
38 user ratings
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Comments

sally

Excellent. Replaced herbs with basil and added some grated mozzarella because it was in the fridge and needs to be used.

Judy

Seems like the first 2 vegetables cut in rounds would be the zucchini and yellow squash (vs eggplant) because then the recipe mentions eggplant again--to be cut lengthwise into quarters and then in rounds, which makes sense. Am I missing something?

KinseyH

Note step 2: “Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.” Presumably, 2nd sentence should be: “ Cut squash and zucchini into very thin rounds.”

KinseyH

Note step 2: “Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.” Presumably, 2nd sentence should be: “ Cut squash and zucchini into very thin rounds.”

Nancy Seferian

I believe the eggplant is about the same size as the yellow squash and the zucchini, so I think they should all be around the same size, no extra cutting of eggplant needed. :)

Judy

Seems like the first 2 vegetables cut in rounds would be the zucchini and yellow squash (vs eggplant) because then the recipe mentions eggplant again--to be cut lengthwise into quarters and then in rounds, which makes sense. Am I missing something?

Barbara

I wonder if the leftovers would be good cold as a salad with oil and a little red wine vinegar. Has anyone tried to do this?

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