Seasonal Recipes

Grilled Vegetable Gratin Recipe

Grilled Vegetable Gratin Recipe


  • ½ cup dry Red Wine
  • 1 pound Rigatoni
  •  ½ pound Mozzarella (grated)
  •  2 large Bell Peppers
  •  3 tsp Olive Oil
  •  1-2 tsp fresh Oregano (chopped)
  •  2 large Red Onions (peeled & sliced)
  •  3 cloves Garlic (chopped)
  •  2 large Eggplants (2 pounds)
  •  4 Tomatoes (peeled & chopped)
  •  3 tsp fresh Basil (chopped)
  •  3 tsp Parsley (chopped)
  •  1 tsp Salt
  •  Pepper to taste

How to make Grilled Vegetable Gratin:

  • Chop the eggplants into thin slices.
  • Apply salt on both the sides and set it aside for 30-40 minutes.
  • Chop and remove the seeds of the peppers.
  • Brush olive oil on eggplants and peppers; grill it until tender.
  • Keep peppers in paper bad for few minutes; remove the skin.
  • Cut eggplant into small strips and set it aside.
  • Heat olive oil and fry onion until they turn brown in color.
  • Now add tomatoes, herbs, salt, wine and pepper.
  • Simmer the content for about 30 minutes.
  • Preheat oven to 350 degree F and grease the gratin dish.
  • Boil rigatoni until they turn tender.
  • Drain and mix tomato sauce and grilled vegetables.
  • Spoon it into gratin dish, garnish it with remaining tomatoes and mozzarella.
  • Now cook it for about 30-40 minutes.
  • Serve it immediately.

Grilled Vegetable Gratin Recipe 1

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