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Fall Vegetable Gratin with Herbed Orzo Pasta
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Fall Vegetable Gratin with Herbed Orzo Pasta
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 35 minutes
Prep Time:
 1 hour
Cook Method:
 baked
Cook Temp:
 350 degrees
Directions:
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A gratin is a dish that's topped with cheese and/or bread crumbs, and then browned by baking in a hot oven or briefly broiling. Here the vegetables of late summer - eggplant, zucchini, tomatoes - are combined with the autumnal earthiness of portabella mushrooms and the rich flavors of asiago and parmesan cheeses. It's a hearty vegetarian dish that pairs well with orzo pasta flavored with herbs. Recipe maybe halved.

Vegetable Gratin
*1 eggplant (about 1 lb.), ends trimmed & sliced into 1/8" to 1/4" slices
*1 Tbsp. Inspirations Basil Dipping Oil, divided
*1 large sweet onion, finely chopped, divided
*2 large portabella mushrooms sliced into 1/8" to 1/4" slices
*1 cup shredded Ferrari Asiago cheese
*2 medium zucchini (about 1 lb.) ends trimmed and sliced into 1/8" to 1/4" slices
*1/2 cup grated Ferrari Parmigiano Reggiano cheese
*1 Tbsp. Inspirations Garlic Dipping Oil
*3/4 cup bread crumbs, divided
*3 large tomatoes (about 1 1/2 lb.), cored and sliced into 1/8" to 1/4" slices

Herbed Orzo
*1 (1-lb.) box of orzo pasta
*1 Tbsp. extra virgin olive oil
*1/2 tsp. fennel seeds
*1/2 tsp. dried oregano
*1 Tbsp. fresh lemon juice, or to taste
*1/4 tsp. salt, or to taste
*1/4 tsp. freshly ground pepper, or to taste

1. Preheat oven to 350 degrees. Spray a 9-by-13 inch baking pan with vegetable spray.
2. Cover bottom of dish with eggplant slices and drizzle with 2 tsp. Basil Oil. Sprinkle half the chopped onion over the eggplant.
3. Layer mushrooms on top of onions, sprinkle on Asiago cheese, and drizzle with remaining 1 tsp. Basil Oil. Layer on zucchini and top with remaining chopped onion.
4. In a small bowl, mix Parmigiano with Garlic Oil and 1/2 cup of the bread crumbs. Sprinkle over onions.
5. Finally, layer tomatoes on top and sprinkle with remaining 1/4 cup bread crumbs.
6. Bake at 350 degrees for 35 minutes, until vegetables are tender when pierced with the tip of a knife. Turn on broiler and broil 2 to 3 minutes or until top crumbs are lightly browned - watch carefully to make sure gratin doesn't burn.
7. While gratin bakes, prepare orzo. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add orzo. Stir and cook 7 to 9 minutes, until al dente.
8. To serve, place 1/2 cup orzo on each of six plates. Cut the vegetable gratin into eight pieces, reserving 2 for lunch. Top each orzo serving with a slice of gratin. Serve hot.

Recipe courtesy of Hannaford Fresh September - October 2008


1 lb Eggplant, unpeeled, ends trimmed, sliced
1 Tbs Hannaford Inspirations Basil Dipping Oil
1 ea Large sweet onion, finely chopped
2 ea Portabella mushrooms, sliced into 1/8" to 1/4" slices
1 cup Grated Asiago cheese
2 ea Med zucchini, ends trimmed and sliced into 1/8" to 1/4" slices
1/2 cup Cheese, parmigiano reggiano, grated
3/4 cup Bread Crumbs
3 ea Large red tomatoes, cored andsliced into 1/8" to 1/4" slices
1 lb Orzo pasta
1 Tbs Extra virgin olive oil
1/2 tsp Crushed fennel seeds
1/2 tsp Dried oregano
1 Tbs Fresh lemon juice
1/4 tsp Salt
1/4 tsp Black pepper, freshly ground


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