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zucchini tomato black olive gratin


this colourful "summer vegetable" gratin, by todd clarmo (a guest chef on my favourite canadian talk show), can be served as a side dish or vegetarians will enjoy as an entree.


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  1. Saute onion in 2 oz of the oil over medium high heat for 5 minutes
  2. Add garlic
  3. Thyme
  4. Chili flakes
  5. Salt& pepper and continue cooking until onions are until golden brown& semi soft
  6. Remove from the heat
  7. Let cool& add olives
  8. In a bowl
  9. Toss zucchini with basil& 2 oz of olive oil
  10. Layer the onion / olive mixture evenly in the bottom of an 8 x 8 inch casserole dish
  11. Start alternating the zucchini mixture and the tomatoes / red peppers in layers on top of the onion mixture
  12. Season each layer with salt& pepper to taste
  13. Mix bread crumbs
  14. Parmesan& parsley in a bowl
  15. Sprinkle over top of vegetables
  16. Bake in preheated 375f oven for 25 minutes

Step 10

Total Time in Minute 45

Ingredients Count 15

cooking zucchini  tomato   black olive gratin

See More Relate Photo



Extra virgin olive oil





Chili flakes

Black olives




Roasted red peppers


Parmesan cheese


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