Recipe

Vegetable Gratin With Smoky Tomato Vinaigrette Recipe

	Bojangles42 / All my dishes 10 months, 2 weeks ago 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. Just use... More Prep:30m Cook:60m Servings:6	Bojangles42
	polenta vegetarian complex

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Ingredients

Polenta List

1 c milk

2 1/2 c water

1 c cornmeal

1/2 teas salt

2 T butter

optional but recommended - 2 T fresh herbs (I like basil and/or marjoram)

Gratin list ( this is flexible use what is freshest. This is my favorite combination)

1-2 ripe tomatoes

2 red bell peppers

2 Portabellas (4" to 5" in diameter)

1 onion, sliced into rounds

8-12 oz marinaded artichoke hearts

1-2 zucchini - sliced into long ribbons

1 bunch spinach, washed and stemmed

3 T minced garlic

1 c peccarino Parmesan

Vinaigrette

1 c white wine

1/2 c red wine vinegar

1/4 c balsamic vinegar

2 T minced onion

2 tomatoes diced

1 teas liquid smoke

3/4 c olive oil

salt and pepper to taste

Directions

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.