Vegetable Gratin with Smoky Tomato Vinaigrette
From bojangles42 15 years agoIngredients
- polenta List shopping list
- 1 c milk shopping list
- 2 1/2 c water shopping list
- 1 c cornmeal shopping list
- 1/2 teas salt shopping list
- 2 T butter shopping list
- optional but recommended - 2 T fresh herbs (I like basil and/or marjoram) shopping list
- Gratin list ( this is flexible use what is freshest. This is my favorite combination) shopping list
- 1-2 ripe tomatoes shopping list
- 2 red bell peppers shopping list
- 2 Portabellas (4" to 5" in diameter) shopping list
- 1 onion, sliced into rounds shopping list
- 8-12 oz marinaded artichoke hearts shopping list
- 1-2 zucchini - sliced into long ribbons shopping list
- 1 bunch spinach, washed and stemmed shopping list
- 3 T minced garlic shopping list
- 1 c peccarino Parmesan shopping list
- vinaigrette shopping list
- 1 c white wine shopping list
- 1/2 c red wine vinegar shopping list
- 1/4 c balsamic vinegar shopping list
- 2 T minced onion shopping list
- 2 tomatoes diced shopping list
- 1 teas liquid smoke shopping list
- 3/4 c olive oil shopping list
- salt and pepper to taste shopping list
How to make it
- Preparing the Vegetables
- In a grill pan or on outdoor grill, grill the red peppers until they start to show black spots, turning often.
- Place in a paper bag and then steam in on heat for 15 minutes
- Remove and peel off skin. Remove seeds and membranes. Slice into strips.
- Grill the portabellas, zucchini ribbons, and onion rounds.
- When done, slice the mushrooms in 1/8" strips
- In a little olive oil wilt the spinach and remove.
- Making the polenta
- Bring the milk and water to a boil
- Add the Salt
- Whisk in the cornmeal, keep whisking until the polenta thickens.
- Remove from heat and whisk in butter and herbs
- Pour into a deep 9X9, buttered baking dish
- Smooth and let set for 15 minutes
- Layering the Gratin
- Preheat oven to 400
- Sprinkle a little of the minced garlic and parmesan on the top of the polenta
- Use the tomatoes to create a layer. Press down.
- Add more of the garlic and Parmesan
- Add a layer of zucchini.Press down.
- Add more of the garlic and Parmesan
- Layer of onion. Press down.
- Add more of the garlic and Parmesan
- Mushroom layer. Press down.
- Add more of the garlic and Parmesan
- Roasted red pepper layer. Press down.
- Add more of the garlic and Parmesan
- The final layer is the spinach topped with the artichoke hearts.
- Add a little more garlic and rest of the cheese.
- Press down one more time.
- Bake for 30 minutes
- Cut into 6 pieces and serve with a couple T of the vinaigrette over the top
- Making the vinaigrette
- Place all the vinaigrette items in a blender and puree. Add to a pan and simmer until reduced by 1/3. Serve at room temperature over the
People Who Like This Dish 3
- Jadey Nowhere, Us
- dollhead Mechanicville, US
- chefmeow Garland, TX
- crazeecndn Edmonton, CA
- bojangles42 Rochester, MN
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments