I know. I know. It's been a really long time. Too long. And loads of stuff has happened. We went on vacation, Steph went to the ER in an ambulance (he's totally ok!), all kinds of crazy stuff. However, today I made a dish so delicious that I had to share it here. The best part is that I totally made it up. OK, not totally, I flipped through a few recipes for ideas but in the end I just followed my instincts and it came out really well!
Unfortunately, we don't have a garden, as you know, but we do have an aunt and uncle with a garden who like to share. Fry hung out with Mémère yesterday and when I picked him up, she handed me a sack of fresh veggies from the garden. Woohoo, free food! Suddenly I had a wicked craving for a good old veggie gratin. Except for the onions, all the veggies in this recipe came from the garden, but you can use veggies that you like or what you have on hand. I didn't measure anything, so these measurements are approximative. Please let me know if you try it and bon appétit !
Fresh from the Garden Gratin
2 medium to large zucchinis, chopped
2 onions, chopped
1 small green pepper, chopped
3 tomatoes, chopped
1 small eggplant, chopped
1 Tbsp flour
1 cup of milk
1 egg yolk
2 balls of light mozzerella, sliced (or 2 handfuls of shredded mozzerella)
Salt, garlic powder, Italian herbs or herbes de province, to taste
Heat a little oil in a deep pan and cook the zucchini, green pepper and onion until it softens. Take off heat, stir in the eggplant and set aside.
In a small saucepan, heat a tablespoon of oil, then stir in the flour. Slowly whisk in the milk. Take off heat and whisk in the yolk and parmesan.
*Here is the one thing I will do different the next time I make this: the end product had a really liquidy sauce (but still super tasty!), so if you want to avoid that, drain the cooked veggies here before you continue.
Stir the tomatoes and spices into the cooked veggies, followed by the parmesan sauce. Transfer to a baking dish, top with mozzerella slices and bake at 200°C (400°F) for about half an hour or until the mozzerela is all melty and golden and delicious. Let cool and devour.