Vegetable Gratin

During the last few weeks of the garden season, the yard looks untamed and dying. However, it is deceiving because the harvest is still abundant.  This recipe can be made with any variety of vegetables. It is more the technique that can save you when you need a quick, yet elegant side.  By adding a little cream and some Parmesan cheese, you can make vegetables seem rich and decadent, while getting in a ton of veges in your diet without feeling deprived.  Color is key to this dish. Choose a variety of colors to make it more appealing.

Vegetable Gratin

printable recipe

4 T. Olive oil

1 lb. eggplant, cut in 1/2 inch dice

1 bell pepper, cut in 1/2 inch dice

4 ribs celery, cut in 1/2 inch dice

1 onion, cut in 1/2 inch dice

1 c. cherry tomatoes

1/2 c. Chopped fresh basil

1 c. Grated Parmesan

1/2 c. Half and half

3/4 c. Seasoned dry breadcrumbs

Salt and pepper

Preheat oven to 375 degrees

In a large ovenproof skillet, heated on medium high heat, add the olive oil. Add the eggplant and sauté for 2 minutes.

Add the pepper, celery and onion.  Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to wilt.

Add the tomatoes and cook for an additional minute. Remove skillet from the heat. 

Add the basil, cream and breadcrumbs.  Stir to combine.  Season with salt and pepper. 

Place in the oven and cook until hot and bubbly, about 20 minutes.