Triple Green Gratin Recipe

Triple Green Gratin Recipe

Ingredients

Makes 4 to 6 servings

• 2 medium baking potatoes, cut into 1/4-inch slices
• 3 medium zucchini, cut into 1/4-inch slices on the diagonal
• ¾ cup olive oil
• salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 3 cups packed fresh spinach leaves, tough stems removed and coarsely chopped
• 2 cups packed stemmed and chopped kale
• 2 cups stemmed and chopped Swiss chard
• 1 cup loosely packed fresh basil leaves
• 5 to 6 ripe plum tomatoes, cut into 1/4-inch slices
• ¾ cup fresh bread crumbs
• 3 tablespoons vegan Parmesan or Parmasio

Method

1. Preheat the oven to 400°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. Lightly oil two large baking sheets and arrange the potato slices on one of them, overlapping as needed
4. Arrange the zucchini slices on the other, overlapping as needed
5. Drizzle with 1 or 2 tablespoons of the oil and season with salt and pepper to taste
6. Bake the zucchini slices until softened, about 10 minutes and the potato slices until softened, about 20 minutes
7. Remove from the oven and set aside
8. In a large skillet, heat 1 tablespoon of the oil over medium heat
9. Add the onion and garlic
10. Cover and cook until softened, about 5 minutes
11. Stir in the spinach, kale and chard and season with salt and pepper to taste
12. Cover and cook until the greens are wilted, about 7 minutes
13. Transfer the greens mixture to a blender or food processor and process with the basil and 3tablespoons of the remaining oil until smooth
14. Season with salt and pepper to taste
15. Line the bottom of the prepared pan with a half of the cooked potato slices, overlapping as needed
16. Spoon a very thin layer of the pureed greens evenly over the potatoes
17. Arrange a layer of half of the cooked zucchini slices on top, overlapping as needed, followed by more of the pureed greens
18. Arrange a layer of tomato slices on top, followed by more of the greens
19. Repeat using the remaining potato, zucchini and tomato slices and the remaining pureed greens, seasoning each layer with salt and pepper to taste
20. Cover tightly with foil and bake until the vegetables are tender, about 45 minutes
21. Remove from the oven and sprinkle the tian with the bread crumbs and Parmesan and drizzle with the remaining olive oil
22. Return to the oven and bake uncovered for 10 minutes to brown the topping
23. Serve immediately

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