Making the best of the last of the season’s tomatoes & zucchini
Here’s an easy way to mix up your roasted veg. routine and create beautiful, table-worthy, family style dishes for your next al fresco feast or indoor gathering.
Showcasing green tomatoes, which are abundant at the beginning of tomato season, this dish also gives you options for those tomatoes that didn’t have the opportunity to ripen as the season draws to a close (sigh!).
This gratin cooks beautifully in a cast iron pan on the bbq, but will taste just as fabulous prepared in a conventional oven once the cooler fall months arrive. Feel free to experiment with other veggie combinations, like eggplant and zucchini, or sweet potato and mushrooms.
I like this variation because it gives an option to use up unripened green tomatoes. Like their red counterparts, green tomatoes are packed with nutrients and minerals. High in antioxidant vitamins A, C and E, they provide an important defence against free radical damage, including sun-related damage to the skin and age related diseases such as cataracts, cancer, cardiovascular disease and cognitive impairment.
Vitamin C will aid in the absorption of iron from plant foods and also help to boost immune function. Green tomatoes also contain vitamin K, which is known to help maintain bone strength and density.
The other pairing in this dynamic duo, zucchini, also provides strong antioxidant support. Zucchini is high in fibre and potassium, which helps to maintain blood circulation and cardiovascular health. Phytonutrients like beta-carotene, zeaxanthin, and lutein make zucchini an important aid to maintaining eye health and reducing the risk of age-related eye conditions such as glaucoma, cataracts and macular degeneration.
Mix it up and have fun with whatever vegetables strike your fancy. I encourage you to try cooking this using a cast iron pan on the bbq. My thanks to A Mindful Nutritionist, Tanya Stricek for opening the door to this cooking option.
Let’s Make This:
INGREDIENTS:
1 med. red onion sliced into 1/4" rounds
1 tsp coconut sugar
3 tsp avocado oil, divided
2 cloves garlic, thinly sliced + 2 cloves garlic, minced
2 Tbsp fresh minced oregano - divided
2 medium - large yellow zucchini, sliced into 1/2 inch rounds, on the diagonal
3-4 medium green tomatoes, sliced into 1/2 inch rounds
1 Tbsp olive oil
fine sea salt & fresh ground pepper, to taste
For the gratin topping:
1 Tbsp each parsley & oregano, minced
2 cloves garlic, minced
1 cup fresh bread crumbs
1 Tbsp olive oil
1/2 cup feta cheese, crumbled
THIS IS HOW:
In a large cast iron skillet or oven safe dish, heat 2 tsp of the oil over med. heat. Sauté onion & coconut sugar until onions are soft and begin to caramelize, about 10 minutes. Add sliced garlic and oregano, continue to sauté for 1-2 minutes
Remove mixture from pan and set aside.
Oil your dish with 1 tsp. avocado oil.
Line the outer edge with sliced zucchini and arrange some of the sliced tomatoes in the middle, overlapping edges.
Add the onion mixture on top.
Continue layering zucchini & tomatoes
Drizzle with olive oil and season with extra chopped oregano, salt and pepper
Place pan on heated bbq or in a 400º oven for approx. 30 min.
Make topping: mix all ingredients except feta. Sprinkle on top of cooked veggies and crisp in bbq or under broiler (5 min.)
Top with crumbled feta and serve.
Serves 4 as a main, 6-8 as a side
Let me know if you make this & be sure to tag me to show off your creations.
