PROVENCAL VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
PETITS FARCIS - PROVENçE STUFFED BAKED VEGETABLES
These stuffed vegetables are typical fare from Provençe - the region that hugs the Mediterranean coastline in the South of France. Vegetables, olives and olive oil are used in abundance in Provençe, and this recipe really captures the sun and fragrance of this much-loved area! There are numerous recipes for these famous stuffed vegetables, but this one is my favourite.......all that is needed is crusty bread and a glass of wine, et voila - an excellent light dinner or summer lunch. I have stipulated baby "round" courgettes (zucchini) and tomatoes in this recipe, but you can also use onions and aubergines (eggplant) as well.
Provided by French Tart
Categories One Dish Meal
Time 1h25m
Yield 8-10 petits farcis, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 200C/400F/Gas 6.
- Grease a roasting tin or a tian (earthenware dish) with some olive oil.
- Cut the tops of the courgettes and tomatoes, keeping the lids.
- Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
- Place the courgettes and tomatoes into the oiled tin or tian.
- Chop up the tomato and courgette flesh finely and place into a bowl.
- Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
- Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
- Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
- Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
- Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
- Season well with salt and freshly ground black pepper.
- Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
- Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
- Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
- Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!
Nutrition Facts : Calories 1067.6, Fat 78.3, SaturatedFat 24.1, Cholesterol 171, Sodium 1848.1, Carbohydrate 42.3, Fiber 6.7, Sugar 13.2, Protein 47
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- Cut in half (lengthways) the courgettes and aubergines, and with the help of a knife and spoon, take out most of the flesh but be careful not to cut right through to the bottom. You should be left with little vegetable boats ready for the filling. Rub inside out with salt and olive oil.
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