The vegetable casserole au gratin is a dish belonging to the Mediterranean culinary tradition, ideal to prepare during the summer, when it is easy to find fresh , ripe and tasty vegetables. It is a dish that can eat hot or cold, as an appetizer, cut into mini portions, or as a side dish or main dish.
- 2 eggplants
- 2 zucchini
- 2 tomatoes
- 1 red pepper
- 50 g of grated Grana Padano
- 40 g Emmenthal cheese, cut into thin slices
- 30 g flour 00
- 20 g of butter
- Extra virgin olive oil
- Salt to taste
The first thing is to prepare the vegetables:
Clean the eggplant, cut into thin slices (about half a centimeter thick), sprinkle with salt and place in a colander so that they lose their bitter taste; then rinse and gratinate a couple of minutes per side. Wash, clean and cut into slices the other vegetables (peeling the peppers). Season with salt all the vegetables. Blanch the peppers lightly, stir-fry the tomato pieces and grill the zucchini, then start preparing the dish. Sprinkle a baking pan with butter and flour, place the vegetables in layers, each layer Emmenthal and Parmesan, and drizzle with olive oil and pepper. Bake in preheated oven for about twenty minutes. Serve hot or warm serving vegetables.
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