Vegetables Gratin is a family favorite in the South of France, one that is even better the next day. The dish is also good served at room temperature.
For the most attractive presentation of this delicious and healthful dish, try to use vegetables of the same diameter.
Grease baking dish with 1 tbsp olive oil. Preheat oven to 400°.
5 tbsp extra virgin olive oil, divided use
1 pound new potatoes, peeled and sliced
1 pound onions, peeled, trimmed and sliced
1 pound zucchini (or squash) sliced
1 pound tomatoes, sliced
9 tbsp meat stock (or substitute 1 bouillon cube dissolved in ½ cup water or canned broth)
salt to taste, freshly ground pepper to taste
3 stems each parsley and rosemary, chopped, plus additional for garnish
Arrange vegetables overlapping in the following order: potatoes, onions, zucchini, and tomatoes, making 2-3 layers.
Sprinkle 4 tbsp of olive oil and the meat stock over the vegetables. Season with pepper and salt, chopped parsley, rosemary to taste.
Bake uncovered for 1 – 1 ½ hours, or until potatoes are tender. Remove from oven and serve immediately, garnished with more parsley.
Goes well with a green salad and/or good bread to ‘sop’ up the juices.
(Monique and Patrick Esquerré, La Madeline French Bakery & Café)