Vegetable Gratin

Vegetable Gratin

Are you looking for a healthy way to get that comfort food we all crave in the winter time?  Yeah, me too.  Here ya go!  You’re welcome

For homemade Italian breadcrumbs:
you take an older loaf (such as a baquette) that is a few days old (read stale and hard) cut it up and run it through the food processor. Add dried basil, oregano, parsley, garlic powder, onion powder, dash of kosher salt. Of course, store bought is fine as well.

You can use any veggies; I used sweet onion (Vidalia is good when it’s in season- it’s not right now), zucchini, cherry tomatoes, leeks.
In a cast iron pan I head a little olive oil, put 1 layer of thinly sliced onions and allowed them to lightly caramelize to give it some good flavor. Remove from heat.
I put one layer of sliced zucchini on top of that, a very thin layer of pecorino Romano or Parmesan cheese (grated with a microplane or already grated) and a layer of bread breadcrumbs. Add cherry tomatoes and leeks. Finish with a small drizzle of olive oil, grated cheese, and breadcrumbs. Repeat! I made 3 layers. On the top layer I shredded some cheese because I like it to crisp a little on top.
Bake for about 30 minutes at 425 (until tomatoes split).


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