Country bread, fresh-picked squash and eggplant are the best part of this rich, baked vegetarian recipe. A dash of thyme and gratin a drizzle of olive oil top of this nutritious, delectable dish.
Rustic Vegetable Gratin
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- 1/4 cup extra virgin olive oil
- 4 cloves garlic, peeled and smashed
- 1 small rustic country bread loaf, sliced 1/2-inch thick
- 1/2 cup fresh basil leaves, torn into small pieces
- 1 1/2 cup LA VICTORIA® SUPREMA® Salsa
- 1 Japanese eggplant, sliced crosswise into round 1/4-inch thick slices
- 1 medium zucchini, sliced crosswise into round 1/4-inch thick slices
- 1 medium yellow squash, sliced crosswise into round 1/4-inch thick slices
- Salt and pepper
- 1 tsp fresh thyme leaves, removed from the thyme sprigs
- Preheat the oven to 400°F.
- Coat a 9-inch round deep pie dish or casserole with a teaspoon of olive oil.
- Use the whole garlic cloves to rub each piece of country bread to infuse the garlic flavor and then line the bottom of baking dish with bread slices, fitting the pieces together tightly.
- Drizzle the bread with 2 more tablespoons of olive oil and season with salt and pepper.
- Top bread with half of the torn basil leaves; spoon 3/4 cup of LA VICTORIA® SUPREMA® Salsa over bread and season liberally with salt and pepper.
- Arrange eggplant, zucchini and yellow squash slices randomly on top of salsa, overlapping the slices. Add another layer of salsa, season with salt and pepper and then top with remaining basil.
- Top with a final layer of eggplant and squash.
- Sprinkle top of the gratin with thyme leaves and drizzle with remaining olive oil.
- Bake the gratin for 35 minutes, or until vegetables begin to brown and bottom of the bread is golden.
- Remove from oven and let stand until cooled slightly, about 10 minutes. Sprinkle with remaining basil, cut into pieces and serve.