Ratatouille Gratin

In this recipe, I have added slices of the various vegetables typically included in ratatouille, a Provençal French dish, to a pan in a circular arrangement and then topped it with breadcrumbs and cheese (a gratin) making for a simple and aesthetically pleasing side.

Course Side Dish, Vegetable

Cuisine French

Keyword eggplant, onions, squash, summer, tomato, zucchini

Prep Time 10

Cook Time 25

Servings

Calories 268kcal

Ingredients

¼ cup extra-virgin olive oil
2 sprigs fresh thyme
2 cloves garlic, smashed
½ medium yellow onion, diced
3 medium Chinese or graffiti eggplants, thinly sliced
2 large zucchini, thinly sliced
2 large summer squash, thinly sliced
4 medium Roma tomatoes, thinly sliced
Kosher salt, as needed
3 tablespoons unsalted butter
½ cup plain breadcrumbs
¼ cup shredded Gruyere cheese
¼ cup grated Parmesan cheese

Instructions

Heat a 12” (30cm) metal or cast iron baking dish over medium heat, add the olive oil and heat through. (See instructions above if you are using a glass or ceramic baking dish). Add the garlic and thyme and sauté until fragrant and the garlic is golden, about 1 minute. Use tongs to remove the garlic and thyme and discard.
Return the pan with the infused oil to heat. Add the onion and sauté, stirring occasionally, until tender, about 8 minutes.
Preheat the oven to 400ºF (200ºC).
Add the onions to the bottom of a 12-inch oval ceramic dish. Alternate the slices of eggplant, zucchini, summer squash and tomato slices in the baking dish in a spiral formation. Season with salt.
Heat a medium non-stick sauté pan over medium heat, add the butter and allow to melt. Add the breadcrumbs and sauté, stirring frequently, until the breadcrumbs are golden brown, about 5 minutes.
Sprinkle the Gruyere and Parmesan cheese over the vegetables and top with the breadcrumbs.
Bake until the top is golden brown and the vegetables are tender, about 20 to 25 minutes.

Nutrition