Potato, Zucchini, and Tomato Gratin Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summer gratin. Spread half the tomato/onion mixture in the prepared baking dish. Top the potato layer with the tomato mixture. Top with another layer of potato slices, drizzle 2 tbs of cream over top. Potato Gratin. Cover with foil and bake in an hot oven at 350 degrees, for 30 to 40 minutes, until the potatoes are tender. In a small bowl, combine the rosemary, thyme, remaining salt, pepper and cheese. Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender. A sprinkling of cheese provides nutty flavor. Rub a tray with butter, press the crushed garlic into the butter. Flatpack onto an oven tray, add a few dashes of water and pop into the oven for 10 minutes. Add the onions and cook, stirring occasionally, until they are translucent, about 5 minutes. Remove from the heat and stir in the chopped plum tomatoes and 1⁄4 teaspoon of the salt. Nov 13, 2017 - Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summer gratin. Zucchini Gratin Zucchini Tomato Zucchini Casserole Casserole Recipes Vegetable Recipes Vegetarian Recipes Cooking Recipes Healthy Recipes Cooking Bacon Top with chives. Spread half the tomato/onion mixture in the prepared baking dish. Place sliced potatoes and cover in cream and milk, topped with salt, pepper and bake at 160C for about 1 hour or until potatoes are tender and golden. A sprinkling of cheese provides nutty flavor. Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer. Repeat. Layer half the potato slices evenly on top. Sprinkle half of the cheese over the tomato mixture.
Remove from the heat and stir in the chopped plum tomatoes and 1⁄4 teaspoon of the salt. Sprinkle with half the herb and Parmesan mixture. Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion. In a small bowl, combine the rosemary, thyme, remaining salt, pepper and cheese. Toss your sweet potato roundels in a large mixing bowl along with a drizzle of olive oil, salt and pepper.
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