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Summer Vegetable Gratin

From the kitchen of world-renowned chef Alain Ducasse comes this pretty, Provençal-inspired gratin of summer veggies. Those familiar with the cooking of the south of France will notice that his take on tradition leans more toward fancy-pants Ducasse-ian than the rustic, laissez-faire tactic taken by many gratins. Still, you’ll hear no complaints from us. None at all.–Renee Schettler Rossi

LC Fancy and Low-Fat French Cooking?! Note

Fancy and low-fat French cooking? Believe it. Ducasse suggests that rather than sautéing the sliced eggplant, zucchini, and summer squash, you grill or broil it. “The dish then becomes low in fat without any loss of nutritional value,” he explains. He forgot to say there’s no loss of the fancy-pants presentation that’s elegant enough for company, but that’s okay. That’s why we’re here.

Special Equipment: Mandolin

Summer Vegetable Gratin Recipe

  • Quick Glance
  • 45 M
  • 1 H
  • Serves 4

Ingredients

  • 4 tomatoes, preferably actual summer tomatoes from the garden or greenmarket
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 small green bell pepper
  • 1 white onion
  • 1 garlic clove
  • 4 sprigs fresh basil
  • 1 small eggplant
  • 1 zucchini
  • 1 summer squash
  • Olive oil

Directions

  • 1. Wash the tomatoes and bell peppers. Cut each tomato crosswise into 6 slices [Editor’s Note: If you’d prefer to save yourself a little fuss, roughly chop the tomatoes rather than slice them.] Peel the bell peppers with a vegetable peeler, remove the stems and all the seeds and the white membranes, and then cut the peppers lengthwise into strips. Peel the onion and cut it into strips. Peel and crush the garlic clove. Place the tomatoes on a plate. Place the bell pepper strips and onion strips and garlic clove together in a bowl.
  • 2. Strip the leaves from the basil sprigs and toss the sprigs in the compost or trash. Select the smallest leaves and set them aside in the refrigerator. Cut the large leaves with kitchen scissors and set them aside on a small plate.
  • 3. Wash the eggplant, zucchini, and summer squash. Using a mandolin, cut each vegetable lengthwise into long, elegant slices approximately 1/3-inch thick.
  • 4. Heat a splash of olive oil in a sauté pan over medium heat. Add the contents of the bowl (the peppers, onion, and garlic) to the pan and toss to coat with oil. Cover and cook, stirring only occasionally, for 10 minutes.
  • 5. Uncover the pan, lift the vegetables up with a spatula, and slip the sliced [or diced] tomatoes underneath. Cover and continue to cook for 5 minutes. Then scrape it all back into the bowl, add the chopped basil, and gently toss.
  • 6. Wipe out the pan and heat another splash of olive oil in it over medium heat. Sauté the eggplant for 1 to 2 minutes per side. Add salt and freshly ground black pepper and transfer to a plate. Do the same with the zucchini and then the squash.
  • 7. Preheat the oven to 350°F (176°C).
  • 8. Arrange 1/3 of the eggplant, zucchini, and squash slices side by side and overlapping slightly in a 9-by-13-inch baking dish, alternating the colors. Using a slotted spoon, spread half of the tomato mixture on top, leaving any liquid in the bowl. Add half of the remaining eggplant, zucchini, and squash, arranging the slices neatly. Spread the rest of the tomato mixture on top, again leaving any liquid in the bowl. Finish with a final layer of the remaining eggplant, zucchini, and squash.
  • 9. Bake the gratin for 15 minutes. Allow the dish to cool slightly, then sprinkle with the reserved small basil leaves and a generous twist of freshly ground black pepper. The gratin is best served warm. (You can make the gratin hours in advance, let it cool, and then hold it at room temperature. Cover it tightly and reheat it gently in an oven preheated to 325°F.)
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