Here is a grilled vegetables recipe for the Passover / Pesach festival. A grilled vegetable recipe is one of many healthy types of vegetarian recipes that can be created for the Passover / Pesach festival.

The following grilled vegetable recipe is also an "au gratin" recipe. "Au Gratin" (pronounced oh gra-TAN) is a French culinary term and essentially means any dish that is topped with grated cheese, butter, or bread crumbs (or a butter and bread crumb mixture), and then browned under a grill, broiler, or in the oven so that the topping forms a crust over the food. The term "au gratin" in culinary terms refers to anything that is grated and put on top of a dish. In French, "au gratin" literally means "with the burnt scrapings from the pan".

Grilled Spring Vegetables Recipe Au Gratin

4 medium eggplants - about 5 pounds (2.27 kilograms) total
6 tablespoons extra virgin olive oil
8 whole portobellos (stems removed)
6 whole red peppers
6 whole yellow peppers
3 green zucchini
3 yellow squash
12 plum tomatoes
1 cup chopped onion
4 cloves fresh garlic, minced
3 teaspoons fresh oregano
1/4 cup fresh basil
4 cups grated fontina cheese (see note below)
1 cup grated Parmesan cheese

Instructions for the Grilled Spring Vegetables recipe Au Gratin:

  1. Slice the eggplant lengthwise, 1/2-inch (1.27-centimeters) thick, discarding the stems and very bottom pieces.
  2. Place slices in a single layer on a broiler pan and broil until lightly browned, turning the slices once to brown both sides.
  3. Repeat the above steps for the zucchini and squash.
  4. Cut tomatoes in half and sprinkle with oregano and basil, and place on a cookie sheet covered with aluminum foil.
  5. Roast for about 30 minutes at 350 degrees Fahrenheit (180 degrees Celsius or Centigrade).
  6. In a separate pan, place the red and yellow peppers and the olive oil and roast until the peppers become tender, turning occasionally, about 45 minutes.
  7. To roast the portobellos, place on a cookie sheet, brushing both sides lightly with olive oil.
  8. Roast for 25 minutes.
  9. Sauté the chopped onion and garlic.
  10. To assemble the gratin, coat the bottom of a baking dish with nonstick spray.
  11. Layer first with eggplant, distributing it evenly on the bottom.
  12. Next, layer with roasted tomatoes, onions and garlic, packing evenly.
  13. Layer next with zucchini and squash.
  14. Top with combination of grated cheeses.
  15. Finally, layer the portobello mushrooms and the remaining cheese.

Serves 12 to 16.

Note: To make Kosher, use Cheddar cheese.

Nutrition Values Per Serving: Calories: 273; Fat: 16 grams; Carbohydrates: 19 grams; Fiber: 7 grams; Protein: 15 grams; Cholesterol: 36 milligrams; Sodium: 366 milligrams.


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