This dish was a big hit at our family Thanksgiving dinner last year. I meant to post it then, but the holidays happened, and the best-laid plans of mice and cooks were stashed in my draft folder. While perusing my farmers’ market recently, I realized how silly that was. Why wait until the holidays when squash, especially zucchini, are overflowing, as are vine-ripened tomatoes? This was the perfect time to showcase this lovely dish. Yes, it needs to be baked, but on those waning warm summer days, make it early and serve it al fresco. It’s pretty and delish.
Julienne onions and bell peppers.
A mandoline makes quick work of slicing the veggies. This mandoline, made by Benringer, is older than all my kids and has served me well. I have the Japanese version, which also comes with julienne blades. Way back when, it cost about $ 10- $ 12. It’s a bit more now. 🤷🏻♀️
Sauté julienned onions and peppers, and minced garlic until soft and slightly caramelized. Alternate the sliced eggplant, tomato, and squash into rows on top of the onions and peppers. Top with oregano and thyme (any herb you like), and season with salt and pepper.
Look at That!
Bake at 400 degrees for this gorgeous, gorgeous mélange of roasted vegetables.
Take it one step further, make a breadcrumb topping, which adds crunch and umami from the parmesan cheese. Enjoy!
Mediterranean Roasted Vegetables
Ingredients
Base layer:
- 2 onions sliced
- 2 bell peppers red sliced ¼ inch thick
- 4-5 garlic cloves roughly chopped
Layered Vegetables:
- 2 eggplants Chinese sliced ⅛ inch thick
- 1 zucchini green sliced ⅛ inch thick
- 1 summer squash yellow sliced ⅛ inch thick
- 4-5 tomato Roma fresh, sliced ⅛ inch thick
- 4-5 tablespoons olive oil separated
Seasonings:
- ½ teaspoon oregano dried
- 4-5 sprigs thyme fresh rubbed with olive oil
- 3-4 basil leaves, julienned or 1 tsp dried basil optional, in place of oregano
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F/200°C.
Vegetable Prep:
- Slice vegetables approximately 1/8-inch thick. A mandolin speeds up this process a lot and works well on the squash. Depending on how soft your eggplant and tomatoes are, you can still use a mandolin.,If they are too soft, slice with a sharp knife.
- Use a non-stick spray to coat the inside of a 9 by 13-inch large baking dish. Set aside. I used a deep oval ,casserole which worked well
- In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
- Sauté the sliced onions for about 3-5 minutes or until slightly softened.
- Add the red bell peppers, sauté another 3-5 minutes or until slightly softened. Season with salt and pepper
- Add the garlic and sauté briefly for about 1 minute.
Assemble Gratin:
- Transfer these sautéed vegetables-onions, peppers, and garlic-into a lightly greased baking dish. There's no need to arrange them in any particular order; simply spread them out to create an even bottom layer.
- Arrange the sliced eggplant, zucchini, summer squash and tomatoes in alternating layers in the baking dish.
- Add the oregano or basil, salt and pepper.
- Drizzle the top with the remaining olive oil.
- Place in the oven, uncovered, for 40-45 minutes or until the vegetables are golden brown in color.
Breadcrumb Topping
- Combine breadcrumbs, grated cheese, dried oregano or basil, and salt and pepper to taste.
- Add a pinch of chili flakes or a few pinches of paprika. (optional)
- Sprinkle breadcrumb topping evenly over the top 10 minutes before the end of the bake time