Friday, July 22, 2011

Blog CPR

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

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2 medium to large zucchinis, chopped
2 onions, chopped
1 small green pepper, chopped
3 tomatoes, chopped
1 small eggplant, chopped
Olive oil
1 Tbsp flour
1 cup of milk
1 egg yolk
1Tbsp parmesan
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.

8 comments:

Anonymous said...

made this for a family dinner on Sunday...big hit!

Thanks

gil

Vivi said...

Thanks gil, I'm glad you enjoyed it!!

Cheri said...

This looks amazing, I'm going to try it!

Sue said...

I made this yesterday and it was a hit! My mom remarked to me this morning that she was looking forward to having some for lunch today. I surprised her by putting some in a frying pan and after it was warmed up I added some egg beaters and we had it for breakfast. She had it for dinner tonight. It's nice to have some recipes for all the summer zucchini we end up with. Thanks for sharing it!

Vivi said...

Thanks Cheri!

Sue, that's so clever! I love having some good veggie recipes in my arsenal for my one-day garden (which I will have one day, oh yes I will!). I'm so glad you enjoyed it!

Sue said...

There are a couple of really good recipes for summer veggie tarts from "cooking light". They are at www.myRecipes.com. One is called "Garlicky Tomato Tart" (my favorite) and the other is "Zucchini, sweet onion and red pepper tart". There is one for asparagus but I haven't tried it yet. What I like to do is double the crust recipe and divide it up and freeze it. Right now I have 8 zucchini so I am going to cook them along with the other veggies for the zucchini tart and divide it up and freeze it in tart-sized portions. The zucchini tart is really good. Let me know if you try them!

Sue said...

There are a couple of really good recipes for summer veggie tarts from "cooking light". They are at www.myRecipes.com. One is called "Garlicky Tomato Tart" (my favorite) and the other is "Zucchini, sweet onion and red pepper tart". There is one for asparagus but I haven't tried it yet. What I like to do is double the crust recipe and divide it up and freeze it. Right now I have 8 zucchini so I am going to cook them along with the other veggies for the zucchini tart and divide it up and freeze it in tart-sized portions. The zucchini tart is really good. Let me know if you try them!

Deborah Mends said...

Just moved out to the country (Brittany) and thinking I might give this a try - there seems to be tons of zucchini to be had...