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Introduction:
The Mediterranean Vegetable Gratin with Mozzarella and Parmesan is a vibrant, hearty dish that brings together a variety of fresh vegetables, savory mozzarella, and sharp Parmesan cheese. This dish is a fusion of rich, roasted flavors and a creamy, cheesy topping, making it a perfect choice for a comforting meal that is both satisfying and nutritious. The Mediterranean diet, known for its emphasis on vegetables, olive oil, and herbs, is the inspiration behind this gratin. Whether served as a side or a main dish, this gratin is an excellent addition to any table.
Ingredients:
1 medium zucchini, thinly sliced
1 medium eggplant, thinly sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 large tomato, thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon dried oregano
1 tablespoon fresh thyme (or 1 teaspoon dried)
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Directions:
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil or non-stick spray.
Prepare the vegetables: Slice the zucchini, eggplant, bell peppers, and tomato into thin rounds. Thinly slice the onion and mince the garlic.
Sauté the onions and garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and minced garlic, cooking until the onions soften and become translucent, about 5 minutes.
Layer the gratin: Arrange the sliced vegetables in a circular pattern, starting with the zucchini, followed by the eggplant, bell peppers, tomatoes, and onions. Overlap the vegetables slightly to create a beautiful layered effect. Sprinkle each layer with a little salt, pepper, dried oregano, and thyme as you go.
Top with cheese: Once all the vegetables are layered, sprinkle the shredded mozzarella and grated Parmesan over the top of the vegetables.
Bake: Drizzle the remaining olive oil over the top of the dish and bake in the preheated oven for 35-40 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
Garnish and serve: Once baked, remove the gratin from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves for added color and flavor.
Serving and Storage Tips:
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