“Every problem carries within itself its own solution.” – Frank Lloyd Wright
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We just celebrated the last birthday of our birthday trio with three birthdays about a week apart, celebrated with a cake with candles for all three this week. One of our grandsons just got his lifeguard certification, hoping to spend his summer as a lifeguard after he graduates from high school this spring. Hard to believe how much everyone is growing up… kids and grandkids included!
RECIPE OF THE WEEK
This week’s recipe is one that our son found on simplyrecipes.com and asked for on his birthday… yes, we celebrated on his actual birthday this year! It was quite tasty and also visually appealing… always fun to try something new. Try to pick vegetables about the same circumference.
ZUCCHINI, EGGPLANT and TOMATO GRATIN
- 3 tablespoons extra virgin olive oil, divided
- 2 cups sliced yellow onion (about 1 large onion)
- 1 cup sliced red, orange, or yellow bell peppers
- 1 eggplant, about 1/2 pound (slender)
- 1 large zucchini or other summer squash
- 2 medium tomatoes
- 3 cloves garlic, peeled and smashed
- 1 1/2 teaspoons salt
- 2 tablespoons fresh parsley
- 2 ounces provolone cheese, sliced or grated
- 3 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees F with oven rack in middle position.
Saute the onions and peppers
- In a large fry pan heat 2 tablespoons of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes.
- Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5-6 minutes more.
- When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
Slice the eggplant, zucchini and tomato
- While the onions and peppers are cooking, slice the eggplant, zucchini and tomatoes into 1/4 inch thick round slices
- Try to make them all about the same size if possible
Layer the sliced vegetables, add the garlic
- Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers.
- Arrange the slices of eggplant, zucchini and tomato on top of the cooked onions and peppers, altenating the begetables in an attractive pattern, stacking and fanning them across the surface of the dish.
Top with salt, parsley, cheeses and olive oil
- Sprinkle with salt and parsley
- Top with provolone and Parmesan cheeses
- Drizzle the remaining tablespoon of olive oil around the perimeter, where vegetables meet the side of the dish
Bake, then broil to finish
- Cover with foil, greasing the underside with a little olive oil so the cheese doesn’t stick as it melts
- Bake for 40 minutes
- Remove the foil and broil for 5 minutes or until nicely browned
