Vegetable Gratin

I don’t know anyone who doesn’t love gratins – there’s something about the cheese/bread crumb layer on top that appeals to just about everyone. If this sounds like you, try this tasty way to use up some leftover vegetables.

Yield 4 servings
Time 1 hour 20 minutes
  • Large saucepan or Dutch oven
  • Colander
  • Wok
  • Wooden spoon
  • Baking dish
  • 1½ pounds tomatoes
  • 1½ pounds pumpkin, peeled
  • 1½ pounds eggplant
  • 2 medium white onions
  • 8 T olive oil
  • salt
  • white pepper
  • 1 c grated Parmesan or Pecorino cheese
  • ¼ c bread crumbs
Directions Preheat oven to 350º.

Fill the saucepan with water and bring to a boil. Peel the tomatoes, and leave the water boiling when you’re done.

Cut the pumpkin into ¼-in slices, Wash and trim the eggplant, then cut into ½-in slices.

Add the pumpkin and eggplant to the boiling water and cook for 5 minutes, then drain and rinse with cold water.

Slice the tomatoes and onions as thin as possible.

Heat 2 T olive oil in wok and sauté onions until golden brown, about 5 minutes.

Layer ½ of each of the vegetables into the baking dish. Sprinkle with salt, pepper, and half of the cheese. Add the rest of the vegetables in layers, season with salt and pepper, then top with remaining cheese mixed with bread crumbs. Drizzle with remaining 6 T of olive oil.

Bake for 30 minutes, until golden brown. 

Notes The vegetables used in this recipe are not set in stone. Just about any vegetable can be used in place of some or all of the pumpkin and eggplant: broccoli, cauliflower, squash, celery, spinach. You can also use a different kind of cheese and replace the onions with shallots or leeks, if you’re feeling really creative.
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