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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Ratatouille Gratin

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-13

    Ratatouille Gratin Empty Ratatouille Gratin

    Post by Lobo Sun Jan 24, 2016 2:57 pm

    Ratatouille Gratin Img70l
    Ratatouille Gratin
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    Prep Time: 30 minutes
    Cook Time: 60 minutes
    Servings: 6
    A mandoline makes quick work of slicing the vegetables for this simple yet sophisticated play on ratatouille, a Niçoise vegetable dish that is traditionally made with tomatoes, eggplant and squash.






    • 1K+

    Ingredients:


    • 4 Tbs. olive oil
    • 2 tsp. chopped garlic
    • 2 tsp. chopped fresh thyme
    • 1 yellow onion, thinly sliced
    • Salt and freshly ground pepper, to taste
    • 4 large plum tomatoes, sliced into 1/8-inch (3-mm) rounds
    • 2 large zucchini, sliced into 1/8-inch (3-mm) rounds
    • 2 large summer squashes, sliced into 1/8-inch (3-mm) rounds
    • 1 Japanese eggplant, sliced into 1/8-inch (3-mm) rounds

    Directions:

    Preheat an oven to 400°F (200°C).

    In a 12-inch (30-cm) stainless-steel gratin over medium heat, warm 1 Tbs. of the oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.

    Add another 1 Tbs. of the oil to the gratin and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.

    Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.

    Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper.

    To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.

    Bake until the vegetables are lightly browned and tender, about 45 minutes. Let rest 5 minutes before serving. Serves 6.

    Williams-Sonoma Test Kitchen

      Current date/time is Fri Mar 29, 2024 8:41 am