Zucchini, Tomato & Black Olive Gratin |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This colourful summer vegetable gratin, by Todd Clarmo (a guest chef on my favourite Canadian talk show), can be served as a side dish or vegetarians will enjoy as an entree. Ingredients:
2 medium onions, peeled &,sliced |
4 ounces extra virgin olive oil |
2 cloves garlic, minced |
1/2 teaspoon thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon chili flakes (optional) |
6 ounces black olives, pitted &,roughly chopped |
3 medium zucchini, sliced |
1 tablespoon basil |
6 medium tomatoes, sliced |
2 roasted red peppers, cut into wide strips |
4 ounces breadcrumbs |
4 ounces parmesan cheese, grated |
1 tablespoon parsley |
Directions:
1. Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
2. Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
3. Remove from the heat, let cool& add olives.
4. In a bowl, toss zucchini with basil& 2 oz of olive oil.
5. Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
6. Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
7. Season each layer with salt& pepper to taste.
8. Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
9. Bake in preheated 375F oven for 25 minutes.
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