Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 2 medium zucchinis, sliced into 1/4 inch rounds
- 2 medium yellow squash, sliced into 1/4 inch rounds
- 2 large tomatoes, sliced into 1/4 inch rounds
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the eggplant, zucchini, yellow squash, tomatoes, onion, garlic, olive oil, thyme, rosemary, salt, and black pepper. Toss to coat evenly.
3. Arrange the vegetables in the baking dish, alternating the slices to create a pattern.
4. In a small bowl, mix together the Parmesan cheese and breadcrumbs. Sprinkle the mixture over the vegetables.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender.
7. Let the ratatouille gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 19g
- Protein: 12g
- Fiber: 6g
Substitutions for ingredients:
- You can substitute yellow squash with green squash or pattypan squash.
- You can use dried thyme and rosemary instead of fresh.
Variations:
- Add sliced bell peppers or mushrooms to the vegetable mixture.
- Use different types of cheese, such as mozzarella or cheddar.
- Top the gratin with sliced olives or capers.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of vegetables.
- If the vegetables are too watery, sprinkle them with salt and let them sit for 30 minutes before using.
- You can make the ratatouille gratin ahead of time and reheat it in the oven before serving.
Storage instructions:
- Store the ratatouille gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ratatouille gratin in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ratatouille gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish the ratatouille gratin with fresh herbs, such as parsley or basil.
Pairings:
- Serve the ratatouille gratin with a crusty baguette and a green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Steamed rice
Troubleshooting advice:
- If the vegetables are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the vegetables are thoroughly washed before using.
- Store the ratatouille gratin in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Ratatouille is a traditional French dish that originated in the region of Provence.
Flavor profiles:
- The ratatouille gratin is savory, with a combination of sweet and earthy flavors from the vegetables and herbs.
Serving suggestions:
- Serve the ratatouille gratin as a main dish or as a side dish with grilled meats or fish.
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Region: French