Verdure Gratinate
Roasted vegetables layered with cheese and breadcrumbs, then baked until golden and bubbling. A rustic Italian vegetable gratin that's elegant enough for guests but simple enough for weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 large (about 14 oz) zucchini
- 1 medium (about 12 oz) eggplant
- 1 cup cherry tomatoes
- 1 cup whole milk ricotta or fresh mozzarella, shredded
- ½ cup panko breadcrumbs
- 3 tablespoons fresh basil, chopped
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the zucchini on a cutting board, hold it steady with one hand, and slice straight down into rounds about 1/4-inch thick, the way you'd slice a cucumber.
- 3
Place the eggplant on the cutting board and slice straight down into rounds about 1/4-inch thick, just like the zucchini.
- 4
Cut each cherry tomato in half straight down through the middle so each piece has a flat side and a curved side.
- 5
Pour 2 tablespoons of olive oil onto a large sheet pan and tilt it back and forth so a thin layer of oil covers the entire bottom.
- 6
Lay the zucchini and eggplant slices on the oiled sheet pan in a single layer, overlapping them slightly like roof tiles, and sprinkle with 1/2 teaspoon of salt and a pinch of pepper.
- 7
Scatter the cherry tomato halves cut-side up across the vegetables in any gaps between the slices.
- 8
In a small bowl, stir together the ricotta, 2 tablespoons of the basil, 1/4 teaspoon of salt, and a pinch of pepper until uniform in color.
- 9
Dollop the ricotta mixture evenly across all the vegetables, using a spoon to spread it so it covers most of the surface.
- 10
In another small bowl, stir together the panko breadcrumbs, the remaining 1 tablespoon of basil, 1 tablespoon of olive oil, and a pinch of salt until the breadcrumbs look damp.
- 11
Scatter the breadcrumb mixture evenly across the ricotta layer as the final topping.
- 12
Place the sheet pan in the preheated oven and bake until the breadcrumbs turn deep golden brown and the edges of the vegetables are dark and slightly shriveled, about 18–22 minutes.
- 13
Remove the pan from the oven and let it rest for 2 minutes before serving, so the cheese sets slightly and is easier to portion.
Tools you’ll need
- oven
- sheet pan (half-sheet, 18x13 inches)
- cutting board
- chef's knife
- two small bowls
- spoon
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