Mediterranean Vegetable and Potato Gratin
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Makes 8 servings
1 medium eggplant (about 1 pound), cut into 1-inch cubes
3 teaspoons salt, divided
1 1/2 pounds baking potatoes, peeled and cut into 1/4-inch thick rounds
1 pound ripe plum tomatoes, cut into 1/2-inch rounds, or 1 (16-ounce) can
peeled tomatoes, drained and coarsely chopped
3 medium zucchini, cut into 1-inch lengths
2 large sweet red peppers, seeded and cut into 1-inch wide strips
1 large red onion, cut into 1/3-inch wide half-moons
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground pepper
- In a colander, toss the eggplant with 1 1/2 teaspoons salt. Let stand at
room temperature for at least 30 minutes and up to 2 hours. Rinse well with cold
water and pat dry with paper towels.
- Position a rack in the upper third of the oven and preheat oven to 350
degrees. Lightly oil a 12- by 3-inch round earthenware baking dish, or two 9- by 13-inch glass
baking dishes. In a large bowl, combine the eggplant, potatoes, tomatoes, zucchini,
red peppers, onion and garlic. Add the olive oil, thyme, remaining 1 1/2 teaspoons salt
and pepper and toss well. Transfer to the prepared baking dish(es.) (The gratin can be
prepared, without the potatoes, up to 4 hours before baking, covered and stored at room
temperature. Slice the potatoes and toss with the vegetables just before baking.)
- Bake, stirring occasionally, until the potatoes are just tender and the° F., and bake
until the edges of the vegetables are lightly browned, about l5 minutes. Cover loosely with
foil and let stand for 5 minutes and up to l5 minutes before serving. (The gratin is best
served soon after roasting, but it can be roasted up to 3 hours ahead of serving, covered
loosely with foil and stored at room temperature. While the lamb roast is standing before
carving, reheat the gratin in a 450° F. oven, covered loosely with the foil, until
heated through, about 15 minutes.)
Note: If baking with Roast Lamb Stuffed with
Roast Garlic and Spinach in one oven,
place gratin in lower third of oven on lowest rack. Place lamb on the next highest
rack. Bake both at 450& deg; F. for l0 minutes. Reduce temperature to 350 degrees. Continue
baking, occasionally stirring gratin, until potatoes are tender and lamb is cooked to
desired temperature, about 2 hours. Remove lamb from oven, cover loosely with foil
to keep warm. Meanwhile, position broiler rack 6-inches from the source of heat and
preheat broiler. Broil gratin until the tips of the vegetables are lightly browned,
about 3 minutes.
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