Wednesday, September 17, 2008
I love gratins, all kinds. So, when I saw this simple summer gratin in this month's Food & Wine, I had to give it a try. Alas, the eggplant and tomatoes were store bought (but local), but the zucchini was from our friends' garden and I baked the bread myself. Lots of garlicky olive oil is used to layer the veggies on top of the bread pieces, and all in the oven for about 40 minutes. The bread gets crispy (fried in the oil basically) on the bottom and juicy on top from all the vegetables.
We cleaned this dish, the flavors all really melded together well, the highlight being the crispy bread on the bottom. I hope to make it one more time with some more garden vegetables (hint, hint guys!).