Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, stacy's vegetable gratin. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Stacy's Vegetable Gratin is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Stacy's Vegetable Gratin is something which I have loved my entire life.
Add the stew meat and thoroughly brown on all sides. A delicious recipe for Cheesy Root Vegetable Gratin. It's the perfect side dish for a thanksgiving, holiday or just cozy night meal. vegetable au gratin is a famous French delicacy that is can be had as a side dish or a main course dish vegetable au gratin is a traditional continental delicacy served with warm and crisp breads.
To begin with this recipe, we have to prepare a few components. You can cook stacy's vegetable gratin using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Stacy's Vegetable Gratin:
- Take 1 Eggplant, chopped
- Take 1 Kosher Salt
- Make ready 1 1/2 lb Zucchini, chopped
- Get 1 1/2 lb Tomatoes (grape or cherry), chopped
- Make ready 1/2 bunch Basil, fresh & chopped (a little)
- Get 3 clove Garlic, chopped
- Make ready 2 tbsp EVOO
- Prepare 1 White Pepper (To taste)
- Get 1 cup Fresh Mozzarella, shredded or sliced
Download Vegetable gratin stock videos at the best footage agency with millions of premium high quality, royalty-free stock videos, footages and clips at reasonable prices. 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. 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.
Steps to make Stacy's Vegetable Gratin:
- Clean and wash the vegetables well. Cut the zucchini, eggplant (put in separate bowl) and tomatoes into small pieces.
- 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.
- Peel the garlic and finely chop.
- Heat oil in a nonstick skillet. Add eggplant and zucchini, frying well, letting it brown.
- Add the tomatoes and basil, garlic. Season up and stir well.
- Rub a baking dish with butter (or margarine) (or single ramekins) and place the vegetables inside.
- Cover all veggies with with mozzarella and put in preheated 350°F oven for about 20 minutes.
- Remove the gratin from the oven and serve at the table.
- 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.
A gratin of summer vegetables should be the easiest thing in the world to make in August: a My gratins are often swamped with tomato water, filled with slices of raw onions and overcooked zucchini. 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. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Grease a baking dish with ½ tablespoon butter.
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