Saturday, September 24, 2011

Vegetables Gratin (Verdure gratinate)

This Vegetables Gratin can be eaten warm or cold, as starter. To make it I use a special mixture called Gratin Bread Crumbs (Pane per Gratin). You can prepare the mixture in advance and keep it in fridge for 2, 3 days. You can also deep freeze it, and take it out when needed. This mixture can be used for other recipies in this blog, like, for example, my Gratinated Mussels.

Ingredients for the "Gratin Bread Crumbs"
150 gr Toast bread
50 gr Bread crumbs
1and 1/2  Tbs Grated Parmesan Cheese
4-5  Tbs Extra Virgin Olive Oil
1 large cup of fresh Persley
1 Garlic Clove
Salt and Pepper to taste

Cut the Toast bread in quarters and add it in a food processor together with the garlic, grated Parmesan, persley and the bread crumbs. Mix for few seconds.

Place the mixture in a mixing bowl and add salt , pepper and the oil. Mixture must be not too wet but not dry (see photo). Stir it well and put aside.

Ingredients for the Vegetables Gratin:
150gr of Gratin Bread Mixture
1 Eggplant
1 Zucchini
1 or 2 Paprika
2 Medium-small Tomatoes
4 or 5 Extra Virgin Olive oil
Salt and Pepper to taste

Instructions for the Vegetables Gratin:
Wash well and dry the veggies.

Cut the Eggplant and the Zucchini lenghtwise into 2cm thick slides. Cut in halfs and unseed the Tomatoes and the Paprika.

Place a baking paper on a baking tray and oil it with a brush. Place the cut veggies on the oiled paper. Oil the veggies with 2 tbs of Olive oil and cover with the Gratin Bread mixture. Oil again with the 2 left Tbs of Olive oil. Place it in the oven at 170°C for 25 minutes.

Your Vegetables Gratin is ready when the top turns golden brown.

Carefully place the veggies on a serving plate. Serve warm or cold as starter. Buon appetito!

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