Stacy's Vegetable Gratin
Stacy's Vegetable Gratin

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, stacy's vegetable gratin. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stacy's Vegetable Gratin is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Stacy's Vegetable Gratin is something that I have loved my entire life.

Add the stew meat and thoroughly brown on all sides. They are so satisfying and simple to make, and they might be one of the most perfect dishes for entertaining—easy to assemble ahead of time and adaptable to any season. This green vegetable gratin recipe features traditional Cantal cheese and vegetables and is a versatile side dish that fits in well with many menus.

To get started with this recipe, we must prepare a few components. You can have stacy's vegetable gratin using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Stacy's Vegetable Gratin:
  1. Get 1 Eggplant, chopped
  2. Make ready 1 Kosher Salt
  3. Take 1 1/2 lb Zucchini, chopped
  4. Prepare 1 1/2 lb Tomatoes (grape or cherry), chopped
  5. Prepare 1/2 bunch Basil, fresh & chopped (a little)
  6. Get 3 clove Garlic, chopped
  7. Get 2 tbsp EVOO
  8. Get 1 White Pepper (To taste)
  9. Take 1 cup Fresh Mozzarella, shredded or sliced

Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Connect to Yummly to review this recipe.

Steps to make Stacy's Vegetable Gratin:
  1. Clean and wash the vegetables well. Cut the zucchini, eggplant (put in separate bowl) and tomatoes into small pieces.
  2. In a separate bowl, sprinkle a little kosher salt over the eggplant and leave for a while so it takes out all of the bitterness.
  3. Peel the garlic and finely chop.
  4. Heat oil in a nonstick skillet. Add eggplant and zucchini, frying well, letting it brown.
  5. Add the tomatoes and basil, garlic. Season up and stir well.
  6. Rub a baking dish with butter (or margarine) (or single ramekins) and place the vegetables inside.
  7. Cover all veggies with with mozzarella and put in preheated 350°F oven for about 20 minutes.
  8. Remove the gratin from the oven and serve at the table.
  9. NOTE: This vegetable gratin is a good complement for steaks or grilled fish. But in a larger proportion is ideal for single-dish main entree if you double the ingredients.

Assemble layers of veggies and bubbly cheese a day ahead to save on Turkey Day prep. Fall's harvest brings with it plenty of fresh, seasonal vegetables that find their way. Reviews for: Photos of Vegetable Gratin. Vegetable Gratin. this link is to an external site that may or may not meet accessibility guidelines. Root Vegetable Gratin - Notes from the Underground. [I hope you enjoyed our first and last Dostoevsky reference] Whenever I see those big piles of rutabagas at the market.

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