Best Squash And Tomato Gratin Recipes

TOMATO, SQUASH AND EGGPLANT GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
• Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
• Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
• Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

PROVENçAL TOMATO AND SQUASH GRATIN

Steps:

• Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
• Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
• Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.
• Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.

LEEK, SQUASH AND TOMATO GRATIN

Steps:

• Heat oven to 190C / 375°F.
• Steam squash for 10 minutes.
• Heat half the oil and cook leeks for 5 minutes
• In an ovenproof dish layer squash, leeks and tomatoes in rows. Season if desired and add cumin.
• Heat cream with garlic and chilli. Bring to boil, stir in mint and add to veg.
• Bake for 55 minutes.
• Sprinkle on breadcrumbs and drizzle the rest of the oil over the top. Bake for another 15 - 20 mins until the breadcrumbs are brown.

SQUASH AND TOMATO GRATIN

Steps:

• Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

PROVENçAL TOMATO AND SQUASH GRATIN

Steps:

• Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
• Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
• Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.
• Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.
• Yield: 6 servings.
• Advance preparation: The vegetables can be cooked through Step 2 several hours before you assemble the gratin. They can be held in the pan on top of the stove or refrigerated overnight. The finished gratin keeps well for 3 or 4 days.
• Nutritional information per serving (6 servings): 188 calories; 10 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 103 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 77 milligrams sodium (does not include salt to taste); 9 grams protein

PROVENCAL TOMATO AND SQUASH GRATIN

Steps:

• 1. Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat to oven to 375 degrees. Oil a 2 quart gratin or baking dish. 2. Heat 1 tablespoon olive oil in a large, heavy and nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly, and cook, stirring often, until tomatoes have cooked down and are fragrant, about 10-15 minutes. Stir in the rice and remove from the heat. 3. Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste and the cheese and combine well. Scrape into the gratin dish. 4. Cover the top of the gratin with the remaining tomtatoes in a single layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned, and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes. Sprinkile the basil on the top. Serve hot, warm, or at room temperature. Advance preparation: The vegetables can be cooked through step 2 several hours before you make the gratin. They can be held in the pan on the top of the stove or refrigerated overnight. The finished gratin keeps well for 3 or 4 days.