Ratatouille Gratin

July 2018 View more

Ratatouille Gratin
Yield: 6 servings

4 tablespoons extra-virgin olive oil, divided
2 teaspoons garlic, chopped
2 teaspoons fresh thyme, chopped
1 yellow onion, thinly sliced
4 large Roma tomatoes, sliced into 1/8-inch rounds
2 large zucchini, sliced into 1/8-inch rounds
2 large summer squash, sliced into 1/8-inch rounds
1 Japanese eggplant, sliced into 1/8-inch rounds
salt and pepper, to taste

1. Preheat oven to 400°.

2. In a 12-inch stainless-steel gratin pan over medium heat, warm 1 tablespoon of olive oil. Cook onion, stirring occasionally, for 1 minute. Transfer to a large bowl and set aside.

3. Add another tablespoon of oil to the pan and return to medium heat. Add the onion and cook, stirring occasionally, until tender and lightly caramelized (12 to 15 minutes). Remove onions from the heat, season to taste with salt and pepper, then spread the onions to cover the bottom of the gratin pan evenly.

4. Arrange tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.

5. Mix the garlic, thyme, zucchini, squash and eggplant slices with the remaining 2 tablespoons of olive oil in a bowl. Toss until well combined and season with salt and pepper.

6. To build the gratin, arrange overlapping slices of squash, eggplant and tomato (shown) around the edge of the gratin. Continue by making a second ring inside the first, and finish with a row down the center of the gratin.

7. Bake until the vegetables are lightly browned and tender, about 45 minutes. Rest 5 minutes before serving.