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The thyme- and garlic-infused oil gives the gratin an earthy heavenly aroma and taste. Then the Pecorino cheese topping makes every single bite pop with a salty kick. It’s amazing as a vegetarian dinner for two and just as good as a vegetable side for a party of four.
For the infused oil:
1. In a small sauce pot or sauté pan, add your olive oil, coconut oil, chopped fresh thyme, garlic, salt and pepper, and gently heat over medium low heat.
2. Allow oils to begin to cook the garlic and thyme. As soon as a gentle bubbling/sizzling begins, turn heat off and allow the mixture to infuse in the pan, about 10 minutes. We’re not looking to really cook the herbs and garlic, rather warm it up; thus allowing its fragrance to permeate throughout the oil.
For the gratin:
1. Preheat oven to 375 F and grease a 9″ pie dish with some of your infused oil. Of course you can use a glass or metal baking dish, but I chose to use a ceramic pie dish for a fancier look.
2. Arrange sliced vegetables in a single spiraling layer around the bottom of the pie dish (as shown in picture above), alternating with each type (i.e. a few slices of sweet potato followed by a few slices of zucchini and then a few slices of mushrooms). Drizzle or brush a little of your infused oil over top of that layer, making sure to include some thyme and garlic!
3. Continue layering in this same way, spiraling layers of alternating vegetables, drizzled with oil, until all of your vegetables are used.
4. Top the whole gratin with your Pecorino (or Parmesan) cheese and drizzle any remaining infused oil (and herb/garlic) over that.
5. Bake for 30 minutes, covered in a sheet of foil. Then remove the covering and bake an additional 10-15 minutes or until cheese is golden brown and vegetables are cooked tender.
- This will shrink down a bit once cooked.
- I’m thinking this needs to be at our Thanksgiving dinner table, alongside that beloved Green Bean Casserole.
Recipe adapted from DeliciouslyOrganic.net who adapted it from Barefoot in Paris.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!