Stacy's Vegetable Gratin
Stacy's Vegetable Gratin

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stacy's vegetable gratin. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Stacy's Vegetable Gratin is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Stacy's Vegetable Gratin is something which I’ve loved my entire life.

Add the stew meat and thoroughly brown on all sides. Go over-the-top with these extra-creamy, flavor-packed brussels sprouts gratin. [Photographs: J. Brussels sprouts have come a long way in the days since they were boiled to a stinky.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook stacy's vegetable gratin using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Stacy's Vegetable Gratin:
  1. Take 1 Eggplant, chopped
  2. Prepare 1 Kosher Salt
  3. Take 1 1/2 lb Zucchini, chopped
  4. Make ready 1 1/2 lb Tomatoes (grape or cherry), chopped
  5. Get 1/2 bunch Basil, fresh & chopped (a little)
  6. Make ready 3 clove Garlic, chopped
  7. Prepare 2 tbsp EVOO
  8. Prepare 1 White Pepper (To taste)
  9. Prepare 1 cup Fresh Mozzarella, shredded or sliced

Arrange ⅓ of vegetables in dish and Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown. Potatoes au gratin, but also with zucchini and cauliflower and a drizzle of san marzano tomato sauce and balsamic syrup on top. This green vegetable gratin recipe features traditional Cantal cheese and vegetables and is a versatile side dish that fits in well with many menus. Vegetable gratin is such a lovely, versatile dish.

Instructions to make Stacy's Vegetable Gratin:
  1. Clean and wash the vegetables well. Cut the zucchini, eggplant (put in separate bowl) and tomatoes into small pieces.
  2. In a separate bowl, sprinkle a little kosher salt over the eggplant and leave for a while so it takes out all of the bitterness.
  3. Peel the garlic and finely chop.
  4. Heat oil in a nonstick skillet. Add eggplant and zucchini, frying well, letting it brown.
  5. Add the tomatoes and basil, garlic. Season up and stir well.
  6. Rub a baking dish with butter (or margarine) (or single ramekins) and place the vegetables inside.
  7. Cover all veggies with with mozzarella and put in preheated 350°F oven for about 20 minutes.
  8. Remove the gratin from the oven and serve at the table.
  9. NOTE: This vegetable gratin is a good complement for steaks or grilled fish. But in a larger proportion is ideal for single-dish main entree if you double the ingredients.

This delicious root vegetable gratin is so easy to make and is the perfect supper or side dish full of flavour with plenty of veg too. Baked creamy cauliflower gratin with mascarpone, heavy cream, parmesan cheese, and fresh herbs. Easy to make holiday casserole or side. Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and. Assemble layers of veggies and bubbly cheese a day ahead to save on Turkey Day prep.

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