Ratatouille gratin cooking with cocktail rings

Ratatouille Gratin

In this recipe, I have added slices of the various vegetables typically included in ratatouille, a Provençal French dish, to a pan in a circular arrangement and then topped it with breadcrumbs and cheese (a gratin) making for a simple and aesthetically pleasing side.

While taking the time to alternate the vegetables takes a little more time – it makes it look picture perfect. I use Chinese eggplants because they are thinner and longer, therefore more similar to the size of the zucchini, yellow squash and tomatoes, which makes it easier to layer the vegetables.

 

Ingredients:

4 tablespoons extra virgin olive oil

1 tablespoon chopped fresh thyme

2 cloves garlic, chopped

1 medium yellow onion, thinly sliced

4 medium Roma tomatoes, thinly sliced

Kosher salt, to taste

3 medium Chinese eggplants, thinly sliced

2 large zucchini, thinly sliced

2 large summer squash, thinly sliced

3 tablespoons unsalted butter

½ cup plain breadcrumbs

¼ cup grated Parmesan cheese

 

Instructions:

In a small saucepot over medium-low heat, add the olive oil, half the thyme and the garlic. Cook until the garlic is golden brown, about 5 minutes. Strain the oil into a small bowl and discard the thyme and garlic.

In a medium sauté pan over medium heat, add 1 tablespoon of the garlic thyme oil and heat through. Add the onion and sauté, stirring occasionally, until golden brown and slightly caramelized, about 10 minutes.

Arrange the sliced tomatoes on a paper towel-lined baking sheet and sprinkle with salt. Pat the tomatoes dry.

Preheat oven to 400ºF.

Add the onions to the bottom of a 12-inch oval ceramic dish. Alternate the slices of eggplant, tomato, zucchini and summer squash in the ceramic dish in a spiral formation. Drizzle the remaining olive oil over the top.

Heat a medium non-stick sauté pan over medium heat, add the butter and allow to melt. Add the breadcrumbs and sauté, stirring constantly, until the breadcrumbs are golden brown, about 5 minutes. Sprinkle over the top of the vegetables and top with the Parmesan cheese.

Bake until the top is golden brown, about 20 minutes.

 

Serves 6, as a side.

 

 

 

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