~ Ratatouille Gratin ~
It’s that time of year when the vegetables sneak up on you. A month ago, summer squash were elusive, appearing in the markets in small groups at a price. In the garden they were merely a hint of themselves peeking from their flowers. Purchases felt premature, tasting a little bitter, and costing too much for something you knew would soon be prolific.
Then, before you know it, a month has passed and squash are teeming everywhere. The garden is lobbing them to you like tennis balls, the market shelves are stacked with zucchini, crooknecks, and patty pans, ripe and ready for consumption. With the bounty, it’s time to get creative, because, ironically, it’s easy to tire of this abundance, and that is a shame. So, yesterday I was determined to use my imagination to celebrate summer squash. Instead of a traditional ratatouille, I made a gratin. And before I made the gratin, I played a little bit with my food and made Ratatouille Stacks.
~ Ratatouille Stacks ~
The ingredients are identical, only the arrangement is different. Serve the gratins as side dishes or a light vegetarian meal. The stacks are fun appetizers.
Be sure that the squash and eggplant have similar diameters. Makes 4 individual or 1 large gratin.
2 narrow Italian eggplant
2 yellow squash
Salt and freshly ground black pepper
2 red peppers, roasted, seeded, skinned (or 1 jar piquillo roasted peppers, drained)
1 bunch basil leaves
6 ounces soft, fresh goat cheese
Preheat oven to 375 F. Slice eggplant, zucchini and yellow squash 1/4 inch thick. Arrange in one layer on an oiled baking tray. Brush the tops with oil. Sprinkle with salt and pepper. Bake in the oven for 20 minutes. Turn on broiler and broil briefly until the vegetables begin to brown. Remove and cool.
Reduce oven temperature to 350 F. Cut the peppers in pieces no larger than the sliced vegetables and set aside. Place an eggplant slice on the work surface. Smear a pea-sized amount of goat cheese in the center of the eggplant. Top with a squash slice. Smear with the goat cheese and top with a red pepper piece. Smear with goat cheese and top with a basil leaf. Repeat process, alternating with squash, eggplant, red pepper and basil leaves, always adhering with a pea-sized amount of goat cheese. (If forming stacks, top with a basil leaf and a little goat cheese, then impale with a toothpick).
If making a gratin, carefully transfer stacks to an oiled gratin dish and slightly fan out the layers. Repeat until gratin dish is full. Sprinkle with crumbled goat cheese. Bake gratin in the oven until heated through and cheese begins to brown, about 20 minutes. Serve warm or at room temperature.
If you like this, you might enjoy these TasteFood recipes:
Roasted Yellow Beet and Ricotta Tian
Golden Onion Tart with Gruyere and Thyme
or these recipes from the food blogs:
Summertime Zuke Soup from Liz the Chef
Zucchini Cake with Crunchy Lemon Glaze from David Lebovitz
Quinoa Salad with Zucchini and Lemon from A Veggie Venture