Summer Vegetable Gratin

1/2 cup olive oil
2 small zucchini, cut in half lengthwise
2 small yellow squash, cut in half lengthwise
1 large tomato (8 to 10 ounces), sliced 1/2 inch thick
1 sweet onion, sliced 1/2-inch thick
1 small eggplant (10 to 12 ounces), sliced 1/2-inch thick
1 teaspoon minced garlic
1 large red bell pepper
1/3 cup grated mozzarella cheese
1/3 cup grated Monterey Jack cheese

Prepare the grill.

Place the olive oil in a glass dish or a mixing bowl and add the zucchini, yellow squash, tomato, onion, eggplant, and garlic. Coat with the oil and then place the vegetables on the grill, starting with the eggplant slices closest to the middle, followed by the onion, squash, zucchini, and tomato slices, in that order, so that the vegetables that take the longest to cook will take the most heat. Grill the vegetables for 8 to 10 minutes on each side or until tender. When cool enough to handle, slice the zucchini and squash into half-moons. Transfer the grilled vegetables to an 8-inch square ovenproof glass baking dish, layering the vegetables evenly. Grill the bell pepper on all sides until blackened and transfer to a mixing bowl. Cover the bowl with plastic wrap and let the pepper "steam" for 10 minutes. Peel off the blackened skin with a knife, remove the seeds, and cut the pepper into quarters. Place on top of the vegetables in the baking dish. Mix the cheeses together in a bowl, and sprinkle over the vegetables

Notes: By all means substitute your favorite vegetables (or whatever is in season) for those suggested in the gratin recipe. If you wish, use 2/3 cup of just one type of cheese for the gratin topping

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