Summer Vegetable Gratin with Basil
A veggie dish for all vegetables lovers!
Step 1: Vegetables
Wash the tomatoes, cut each one into 6 slices, and set aside on a plate.
Peel the peppers with a vegetable peeler. Remove all the seeds and the white membranes, and cut into strips. Peel the onion, and cut it similarly.
Peel and crush the garlic clove. Put all these vegetables together in a bowl.
Remove the leaves from the basil sprigs. Select the small leaves and set aside in a cold place. Cut the large leaves with kitchen scissors and set aside.
Wash the eggplant and zucchini, and cut into strips approximately 1/3 inch thick (8 mm) with a mandoline slicer.
Heat a sauté pan with a splash of olive oil, and tip in the contents of the bowl (pepper, onion and garlic). Stir and cook, covered, over a medium heat for 10 minutes.
Slip the sliced tomatoes under the vegetables (lifting them with a spatula) and continue to cook for 5 minutes. Then place all of the vegetables back in the bowl, and add the chopped basil.
Heat a frying pan with a splash of olive oil, and sauté the eggplant strips for 1 to 2 minutes on each side. Add salt and freshly ground black pepper, and place on a hot plate. Do the same with the zucchini strips.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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