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Crisp Tomato, Zucchini and Eggplant Bread Gratin

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(225 people have added this recipe to their favorites.)

Jerry Traunfeld created this gorgeous gratin to highlight ripe, juicy tomatoes and other late-summer vegetables, which moisten the crispy bread crust as they bake. “Don’t be afraid to lift a corner with a spatula and check to see whether the bread is toasted,” he says. “When it’s browned, it’s done.”

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Pairing Suggestion

This summery gratin is lighter than most because it doesn’t contain any cream or cheese, making it an ideal dish to pair with an equally summery rosé, say, from France’s Loire Valley. Look for the lightly floral 2007 Langlois-Chateau Cabernet de Saumur Les Bretonnière Sec Rosé.

Crisp Tomato, Zucchini and Eggplant Bread Gratin

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(225 people have added this recipe to their favorites.)
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Crisp Tomato, Zucchini and Eggplant Bread Gratin

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Crisp Tomato, Zucchini and Eggplant Bread Gratin

Made this for a pot luck dinner and it was fabulous. I did add the Parmesan cheese after the cooking time ended with the basil and placed back in the oven just to soften the cheese. Will make it again

Posted by: ANDERSAIL on March 22, 2009

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Great appetizer for parties.  I used herbed focacia bread instead of white bread.  It added a lot of flavor.

Posted by: LISA.FENN on August 17, 2008

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This makes me want to become a vegetarian.  We added a little parm at the end. 

Posted by: llefevre on August 13, 2008

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