Tricolore Vegetable Gratin in Baguette Bowl

Ingredients (serves 4):

1 to 2 Japanese or Chinese eggplant
1 zucchini
1 to 2 tomatoes
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. olive oil

For Béchamel Sauce:

3 Tbsp. butter
1/8 onion, minced
3 Tbsp. all-purpose flour
1-1/3 cup milk
1/3 cup heavy cream
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
4 sprigs fresh thyme

For Baguette Bowl and Topping:

1 baguette (about 20 inches long) or 2 baguettes (each 12 inches long), (see here)
1/4 cup grated Parmesan cheese
4 sprigs fresh thyme

1

Preheat the oven to 375ºF. Cut eggplant, zucchini and tomatoes into 1/4 inch thick half moon shape. Place on a lined baking pan, sprinkle with salt and pepper, drizzle oil and bake for 15 minutes.

2

While the vegetables bake, make the baguette bowl. Remove the top of the baguette using horizontal cutting strokes. Scoop and tear away chunks of bread from the interior of the baguette with your fingers to make a baguette bowl. (Save the scooped bread for another dish. May we suggest our Summer Panzanella recipe, see here)

3

Make the béchamel sauce. In a skillet, melt butter and sauté minced onion over medium heat for 3 minutes. Add flour to the skillet and cook for a minute, then pour in milk and heavy cream. Continue cooking and stirring while sauce thickens, about 3 minutes. Add salt, pepper and leaves from 4 sprigs of thyme. Remove from heat and set aside.

4

Preheat oven to 300ºF. Fill baguette opening with béchamel sauce. Arrange baked vegetables on top. Sprinkle Parmesan cheese and bake in the oven for 15 minutes or until cheese is light golden brown.

5

Cut into quarter and serve garnished with fresh thyme sprigs.

6

Enjoy!