Ratatouille Gratin
Serves 6
- 4 Tbs olive oil
- 2 tsp chopped garlic
- 2 tsp chopped fresh thyme
- 1 yellow onion, thinly sliced
- Salt and freshly ground pepper, to taste
- 4 large plum tomatoes, sliced into 1/8-inch 3-mm rounds
- 2 large zucchini, sliced into 1/8-inch 3-mm rounds
- 2 large summer squashes, sliced into 1/8-inch 3-mm rounds
- 1 Japanese eggplant, sliced into 1/8-inch 3-mm rounds
- In a 12-inch 30-cm stainless-steel gratin over medium heat, warm 1 Tbs of the oil.
- Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.
- Add another 1 Tbs. of the oil to the gratin and return to medium heat.
- Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes.
- Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.
- Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid.
- Season with salt and pepper. Set aside.
- Add the zucchini, squash and eggplant slices along with remaining 2 Tbs olive oil to the bowl with the garlic-thyme mixture.
- Toss until well combined and season with salt and pepper.
- To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.
- Bake until the vegetables are lightly browned and tender, about 45 minutes.
- Let rest 5 minutes before serving.
Ratatouille Grati. <http://www.williams-sonoma.com/recipe/ratatouille-gratin.html>.