Sweet & Savory - Getting Veggie With It

Friday, January 17, 2014

This recipe is fast becoming a personal favorite.  Not only is it fresh and delicious, but it's also packed full of 'good for you' vegetables.  I'm a sucker for Italian or Mexican food.  I can never get enough, but since I've stopped eating grains it has been hard to find recipes that are truly delicious.  Well, one bite of this gratin put a huge smile on my face.

This gratin can be served as a side dish or make it a meal by adding a protein of your liking.  I personally love it with a little blackened chicken.

This tasty sensational veggie stack only requires a few ingredients and there's plenty of room to get creative. Top with bread crumbs and olive oil before baking to add a little crunch or saute some onion to add more flavor.   The choice is yours!

I hope y'all enjoy this weeks Savory installment.  Next week I'll be sharing something sweet for my Valentine and then it's time to get ready for the Super Bowl!  

Do you have a favorite recipe you would like to share?!  Please contact me with more info.  

Italian Veggie Gratin

Serves 4


1 1/2 lbs eggplant
1 small finely diced onion
10 -12 cups chopped green chard leaves (about 1 lb)
2 large tomatoes, sliced 1/4 inch thick
4 oz fresh mozzarella cheese (You may slice these as thick or thin as you like)
Handful of small grape tomatoes
Sea Salt
Olive Oil
Fresh ground pepper
McCormick Italian seasoning


Slice the eggplants into rounds a 1/2 inch thick.  This should give you 8-10 slices.  Heat a ridged cast-iron pan over medium-high heat.  Brush both sides of the eggplant slices with olive oil.  When the pan is hot, add the slices and cook for 7 minutes.  Rotate slices a half turn and cook for another 7 minutes.  Turn slices over and cook the same way.  The second side may take less time so watch carefully.  
(To Bake: brush sides with olive oil and bake at 375 degrees for 25 minutes or until soft.)

Heat 1 tablespoon olive oil in a wide skillet over medium heat.  Add the onion and cook, stirring occasionally, for 3 minutes.  Add the chard and a pinch or two of salt, cover, and cook until the chard is wilted and tender, 5 minutes or so.  Turn the cooked chard into a colander and drain.  You may need to use a wide spoon or spatula to press some of the water from the chard.  

Preheat you oven to 375 degrees.Lightly oil a round or oval gratin dish.

Cover the bottom of the gratin dish with half of the eggplant slices and season with salt and pepper.  Season evenly with Italian spices, then layer with half of the tomato slices on top.  Top tomatoes with slices of mozzarella cheese.  Season again with salt, pepper and lightly with the Italian seasoning.  Layer the remaining eggplant, tomato and mozzarella.  Scatter your grape tomatoes among the vegetables.  

Bake for 35 minutes or until bubbly and golden brown.  

Adapted from: Vegetable Literacy

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