Best Provencal Vegetable Gratin Recipes

Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Provencal Vegetable Gratin from Food Network Kitchens image

Provided by Chef at Heart

Categories Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons extra virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium garlic cloves, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaf, torn
2 teaspoons fresh thyme leaves, chopped
5 -6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium summer squash, sliced into 1/4-inch rounds
1/2 cup parmesan cheese, finely grated

Steps:

Preheat the oven to 375 degrees F.
Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat.
Add onions, garlic and 1 teaspoon of the salt.
Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned.
Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper.
With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes.
Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

VEGETABLE GRATIN PROVENCAL image

Yield 8 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, plus more for the dish
2 medium onions, thinly sliced
3 medium cloves garlic, chopped fine
2 1/2 teaspoons salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomaotes, sliced into 1/4-inch rounds*
2 medium zucchini, sliced into 1/4-inch rounds*
2 medium yellow summer squash, sliced into 1/4-inch rounds*
1/2 cup finely grated Parmigiano
*36 rounds of each item will perfectly fill the 8" X 8" baking dish

Steps:

Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for about 5 minutes, until completely softened and cooked, but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish. Toss the sliced vegetable rounds with the remaining oil and salt and pepper. Place them on edge, in compact rows, on top of the onion mixture in the baking dish, alternating the colors. You should have four rows of rounds. Cover with aluminum foil and bake until softened, about 30 minutes. Uncover, sprinkle with the Parmigiano. Continue baking until cheese begins to brown, about 20 minutes or so. Can be served hot or at room temperature.