{"id":8684,"date":"2019-01-21T14:01:29","date_gmt":"2019-01-21T14:01:29","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/crispy-fish-tacos-2-2\/"},"modified":"2019-01-21T14:44:26","modified_gmt":"2019-01-21T14:44:26","slug":"vegetable-gratin","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/vegetable-gratin\/","title":{"rendered":"Vegetable Gratin"},"content":{"rendered":"<p><p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=8489&amp;preview=true\">Back to Food Article<\/a><\/p><\/p>\n<div id=\"attachment_8686\" style=\"width: 671px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Vegetable-Gratin-650-1.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8686\" class=\"size-full wp-image-8686\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Vegetable-Gratin-650-1.jpg\" alt=\"\" width=\"661\" height=\"650\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Vegetable-Gratin-650-1.jpg 661w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Vegetable-Gratin-650-1-300x295.jpg 300w\" sizes=\"auto, (max-width: 661px) 100vw, 661px\" \/><\/a><p id=\"caption-attachment-8686\" class=\"wp-caption-text\">Photography by Bill Milne; Copyright owned by Sterling Publishing.<\/p><\/div>\n<div class=\"recipe-card\"><\/p>\n<h3>Vegetable Gratin<\/h3>\n<p class=\"servings\">Makes 4 &#8211; 6 servings<\/p>\n<ul>\n<li>1\/2 cup kosher salt, plus additional for seasoning<\/li>\n<li>1\/2 cup olive oil, divided<\/li>\n<li>1 large leek, white and pale green part, thinly sliced and well rinsed<\/li>\n<li>1 small zucchini, thinly sliced<\/li>\n<li>1 small yellow squash, thinly sliced<\/li>\n<li>1\/2 pound Yukon Gold potatoes, scrubbed and thinly sliced<\/li>\n<li>3 large ripe beefsteak tomatoes, thinly sliced<\/li>\n<li>1 tablespoon fresh thyme leaves<\/li>\n<li>1 tablespoon chopped fresh rosemary<\/li>\n<li>3 tablespoons chopped fresh parsley, divided<\/li>\n<li>Freshly ground black pepper to taste<\/li>\n<li>1\/2 cup oil-cured black olives, pitted and chopped<\/li>\n<li>3\/4 cup panko breadcrumbs<\/li>\n<li>2 tablespoons unsalted butter, melted<\/li>\n<li>1\/3 cup freshly grated Parmesan cheese<\/li>\n<\/ul>\n<p>Preheat the oven to 450\u00b0F and line the baking pan with heavy-duty aluminum foil.<\/p>\n<p>Discard the cap of the eggplant, and cut the eggplant into 1\/3-inch slices. Combine 1\/2 cup kosher salt with 1 quart cold water in a mixing bowl, and add the eggplant slices. Soak the eggplant in the salted water for 10 minutes, pressing the slices down into the brine with a\nplate. Drain the slices, and use a towel to absorb as much water as possible.<\/p>\n<p>Spread 2 tablespoons of the oil on the bottom of the baking pan. Place the eggplant, leek, zucchini, yellow squash, and potatoes in a mixing bowl. Spread the tomato slices on a platter.\nToss the mixed vegetables with the thyme, rosemary, 1 tablespoon of the parsley, and 3 tablespoons of the oil. Sprinkle the vegetables and tomato slices with salt and pepper. Layer half the vegetables into the baking pan and cover with a layer of tomatoes. Then repeat the layering and sprinkle the olives on top. Cover the pan with foil and bake it for 20 minutes in the center of the oven.<\/p>\n<p>While the vegetables bake, combine the remaining parsley, remaining oil, breadcrumbs, butter, and Parmesan in a bowl. Season with salt and pepper.<\/p>\n<p>Remove the gratin from the oven and take off the foil. Press down on the vegetables with a spatula and return the pan to the oven. Bake the vegetables for 25 minutes, then sprinkle the crumb mixture on the top and bake for an additional 15 minutes, or until the crumbs are browned. Allow the gratin to sit for 5 minutes before serving. <\/p>\n<p>***The reason to pretreat eggplant before cooking it is to rid it of its inherent bitterness, especially if the eggplant is large. There\u2019s always some salt involved in the process, and I\u2019ve found that soaking it in salt water is the most effective method. The soaking also keeps the eggplant from absorbing oil if it\u2019s going to be fried.<\/p>\n<p>NOTE The gratin can be assembled for baking up to 4 hours in advance. If baked in advance, it\u2019s best to serve it at room temperature rather than reheat it.\n<\/div>\n<p class=\"author-credit\">Reprinted with permission from<a href=\"https:\/\/www.amazon.com\/gp\/product\/1454929235\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1454929235&amp;linkCode=as2&amp;tag=healagin09-20&amp;linkId=a05b59c8f863b5e5a3f027e806324d69\" target=\"_blank\" rel=\"noopener noreferrer\"> One Pot Recipes <\/a>\u00a9 2018 by Ellen Brown, Sterling Epicure. Photography by Bill Milne<\/p>\n<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=8489&amp;preview=true\">Back to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>View recipe<\/p>\n","protected":false},"author":3,"featured_media":8686,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,107],"tags":[],"class_list":["post-8684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-winter-2019-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=8684"}],"version-history":[{"count":3,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8684\/revisions"}],"predecessor-version":[{"id":8685,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8684\/revisions\/8685"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/8686"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=8684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=8684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=8684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}