Vegetable Gratin with Smoky Tomato Vinaigrette
From bojangles42 16 years ago
- 60 minutes to make
- Serves 6
Can't remember where I first saw this dish but it has evolved over the years. This may be the finest meatless dish I've ever eaten. It has great contrast in textures and flavors. We make this often when the Farmer's Market is in full swing. Read more Just use what they are selling. While the number of ingredients is long and there are many steps, the finished product is well worth it. See less
Ingredients
- 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
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