TOMATO, SQUASH AND EGGPLANT GRATIN
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams
PROVENçAL TOMATO AND SQUASH GRATIN
Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.
Provided by Martha Rose Shulman
Categories side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 5 grams, TransFat 0 grams
SIMPLE PROVENçAL WINTER SQUASH GRATIN
I've offered a few winter squash gratin recipes over the years, but none as simple as this one. There's little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can't get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney's book "Simple French Food."
Provided by Tara Parker-Pope
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 5 grams
PROVENCAL CHERRY TOMATO GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
- Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
- Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.
PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
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.
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
SQUASH PROVENCAL
All of my family loves vegetables, and in the summer when squash is plentiful, I serve this dish frequently. It is truly my husband's favorite and can serve as a complete dinner for him.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13x9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes., In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter., Cover and bake at 350° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon.
Nutrition Facts : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
More about "provencal tomato and squash gratin recipes"
PROVENçAL TOMATO AND SUMMER SQUASH GRATIN | RECIPE
From kitchenstories.com
4/5 (14)Total Time 1 hr 5 minsCategory Vegetarian DishesCalories 628 per serving
- Preheat the oven to 160°C/320°F. Slice summer squash and zucchini and add to a baking dish along with cherry tomatoes.
- Drizzle the vegetables with half of the olive oil, season with salt and pepper, and transfer to oven. Roast at 160°C/320°F for approx. 30 min.
- In the meantime, add Pecorino cheese, garlic, hazelnuts, breadcrumbs, and thyme to a food processor and pulverize to combine.
- Remove baking dish from oven and increase temperature to 200°C/400°F. Sprinkle the Pecorino-hazelnut mixture on top of vegetables and drizzle with remaining olive oil. Transfer back to oven and bake for another 15 min., or until golden brown on top. Enjoy!
PROVENçAL TOMATO, FENNEL AND SQUASH GRATIN | GODDESS …
From goddesscooks.com
SQUASH AND TOMATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
PROVENçAL TOMATO AND SQUASH GRATIN - THE NEW YORK …
From nytimes.com
SUMMER SQUASH GRATIN | 12 TOMATOES
From 12tomatoes.com
RECIPE: TOMATO AND SQUASH GRATIN | KITCHN
From thekitchn.com
SUMMER SQUASH TOMATO GRATIN - THIS HEALTHY TABLE
ZUCCHINI AND SQUASH GRATIN RECIPE | KATIE LEE BIEGEL - FOOD NETWORK
From foodnetwork.com
Author Katie Lee BiegelSteps 5Difficulty Easy
FLORIDA SQUASH AND TOMATO GRATIN : FRESH FROM FLORIDA
From followfreshfromflorida.com
PROVENçAL TOMATO AND SQUASH GRATIN | BEVERLY | COPY ME THAT
From copymethat.com
PROVENçAL TOMATO AND SQUASH GRATIN | RECIPE CLOUD APP
From recipecloudapp.com
PROVENçAL TOMATO AND SQUASH GRATIN - SHERRY BABY RECIPES
From sherrybabyrecipes.com
PROVENçAL TOMATO AND SQUASH GRATIN | SEARCHING4ZEN
From searching4zen.com
PROVENçAL TOMATO AND SQUASH GRATIN – WEIR TALK
From weirtalk.blog
WHAT IS A GRATIN? - MARTHA STEWART
From marthastewart.com
PROVENçAL VEGETABLE GRATIN (TIAN) | SAVEUR
From saveur.com
PROVENCAL TOMATO AND SQUASH GRATIN — EATWELL FARM
From eatwell.com
You'll also love