Mediterranean Mixed Vegetable Gratin Food

MEDITERRANEAN VEGETABLE GRATIN

Steps:

• Heat 3 tbsp olive oil in a large skillet or braising pot. Saute the onions until they become translucent (about 3 minutes). Add the fennel, garlic, thyme sprigs and a pinch of salt. Saute until all the vegetables are golden, soft and sweet (another 20-25 minutes). Remove the thyme sprig and discard.
• Meanwhile, peel the eggplant, trim the ends and slice crosswise in 1/4″ slices. Place the slices on a heavy baking sheet and sprinkle both sides with salt, using about 1 tbsp of kosher salt in total. Let the eggplant rest to draw out the moisture until ready to assemble the gratin. Blot with paper towels on both sides.
• Trim the ends of the zucchini and slice crossways 1/4″ thick. Set aside.
• In a medium sized bowl, combine the parmesan cheese, bread crumbs, basil, parsley, chives and chopped thyme. Mix well and adjust the seasonings with salt and pepper to taste.
• Preheat the oven to 400º F.
• In a 16×10″ oval gratin dish or shallow baking dish of similar capacity, spread the fennel-onion mixture in an even layer. Sprinkle with one-quarter of the breadcrumb mixture. Top with half the eggplant slices, overlapping them slightly, then with another quarter of the breadcrumb mixture. Repeat with the remaining eggplant. For the final layer, make overlapping rows of sliced zucchini and tomatoes, pressing them firmly into place. Season with salt and pepper. Top with the remaining breadcrumb mixture and drizzle with the remaining 4 tbsp olive oil.
• Bake the gratin for 1 hour, then remove from the oven. Tip the baking dish slightly, and spoon some of the juices over the surface. Return to the oven until the gratin is nicely coloured on top and the zucchini are tender, but not mushy (about 10 minutes more).
• Let cool and set for at least an hour before serving. Serve warm or at room temperature.

MEDITERRANEAN VEGETABLE GRATIN

Steps:

• Rinse the scallions and cut into thin rings. Peel and finely chop the garlic. Heat the butter in a pan and saute the scallions and garlic. Chop the capers and mix with the thyme and cream. Season with salt and pepper. Rinse and peel the potatoes. Rinse and peel the zucchini. Thinly slice the potatoes and zucchini. Rinse the tomatoes and cut into 1/2 cm thick slices.
• Layer the potato and zucchini slices in a greased baking dish. Cover with the scallion and garlic mixture. Season with salt, pepper and nutmeg. Sprinkle with a little of the cream sauce. Place the tomatoes on top and cover with the remaining cream sauce. Bake for about 50 minutes at 180°C (approximately 350°F). Serve hot.

MEDITERRANEAN MARINATED VEGETABLES

Steps:

• Peel the garlic cloves and tip into a food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil. Whizz well to release the flavours - alternatively grind dry ingredients using a pestle and mortar then blend in the oil.
• Prepare 900g-1.3kg/2-3lb of assorted vegetables (e.g asparagus, large or baby courgettes, sweet potatoes, aubergines, fennel, red onions, corn cobs, parboiled new potatoes). Halve asparagus lengthways, cut large courgettes into chunks or halve baby ones lengthways. Cut sweet potatoes and aubergines into thick chunks, cut fennel and red onion lengthways into wedges, corn into chunks and potatoes in half lengthways. Mix the vegetables and marinade together and marinate for a couple of hours before barbecuing. Cooking times will vary according to your choice of vegetables and their thickness - keep turning and prodding them and you'll feel when they're done.

ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for high heat.
• Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
• Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
• Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

VEGETABLES AU GRATIN

Steps:

• Steam carrots, cauliflower and green beans until fork tender.
• In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
• Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
• Cook and whisk until thickened and bubbly all over.
• Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• Pour vegetables and sauce into deep one quart casserole dish.
• In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
• Sprinkle bread crumb mixture over the top of vegetables.
• Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

MEDITERRANEAN VEGETABLE PLATTER

Steps:

• Favoring one side of a small wooden board, spoon and swirl the hummus directly on the board. Do the same with the roasted pepper hummus, favoring the other side of the board. Fill in the gaps with the peppers, cucumbers, tomatoes, artichoke hearts, olives, pita and crackers. Drizzle the vegetables and hummus with the olive oil and sprinkle with sea salt.

MIXED VEGETABLE GRATIN

Steps:

• Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Pour butter over mixture and toss to coat. Season with salt and pepper. Transfer vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum foil and bake 40 minutes. Remove foil and bake until vegetables are tender and beginning to brown, stirring occasionally, about 30 minutes longer.
• Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes.

MEDITERRANEAN GRATIN

Steps:

• Heat oven to 350°F. Make couscous as directed on box for version without olive oil.
• Meanwhile, spray 11x7-inch (2-quart) glass baking dish or gratin dish with cooking spray. In 12-inch skillet, place spinach and 2 tablespoons water. Cover; cook over medium heat 2 to 4 minutes, stirring occasionally, until spinach is wilted.
• Stir in cooked couscous, roasted red peppers, lemon peel, salt, beans and 1/2 cup of the cheese. Spread mixture in baking dish.
• In small bowl, mix remaining cheese, walnuts and oil. Sprinkle over couscous mixture.
• Bake uncovered 20 to 25 minutes or until heated through.