VEGETABLE GRATIN
Servings
6
Total time
1
hourBy definition, a gratin is a dish with a browned, crusty topping. We did that here with this simple squash, zucchini and eggplant casserole by giving it a cheesy, crispy, buttery sourdough topping. We season the summery vegetables with our Le Jardin Creole Blend and pop it in the oven until golden brown. Meet your new favorite side dish!
Ingredients
- For the Sourdough Topping
1 cup coarsely chopped sourdough breadcrumbs
2/3 cup grated parmesan cheese
- For the Vegetables:
3 cloves garlic, minced
3 Tbsp Le Jardin Creole Blend
1 tsp salt
1 1 large or 2 small eggplant
1 1 large zucchini
3 or 4 large yellow squash
1/4 cup chicken stock
Instructions
- For the Sourdough Topping:
- Combine all ingredients. Set aside.
- For the Gratin:
- Preheat oven to 375°F.
- Trim the ends off the eggplant, zucchini and squash. Slice vegetables to a 1/4 inch thickness. Place eggplant slices on a paper towel and sprinkle with salt. Let slices sit for 20 minutes to pull out the bitter juices. Pat dry and set aside.
- In a large bowl, combine the Roasted Garlic Extra Virgin Olive Oil, grated garlic, Le Jardin Creole Blend and salt. Add in the sliced vegetables and toss to combine.
- Arrange vegetable slices in a baking dish, alternating eggplant, zucchini and squash. Scrape any oil and seasonings from the bowl on top of the vegetables. Pour the stock over the vegetables.
- Cover the dish with foil and bake 20-25 minutes until vegetables are tender. Turn on the oven’s broiler. Top with the sourdough bread topping and broil until golden brown.
- Just before serving, garnish with fresh herbs.
