Summer vegetable gratin with pine nuts and fresh herbs
Paleo, Gluten Free, Vegetarian, Dairy Free, Soy Free
A rustic summer dish that uses herb-infused oil to bring out the most flavor from fresh summer eggplant, squash and tomatoes. This uniquely healthy gratin features a crunchy pine nut crust instead of the usual bread crumbs and cream — making this dish vegan, gluten-free and paleo-friendly, to boot.
- 4 cloves garlic
- 3 sprigs rosemary
- 5 sprigs thyme
- 2 baby eggplants
- 1 sweet potato
- 1 zucchini
- 2 tomatoes
- small bunch basil
- ½ cup crushed
- seasoned pine nuts
Infuse oil, prep eggplant
*Rinse eggplant and cut off ends. Slice into very thin ¼-inch rounds. Sprinkle generously with salt on both sides.
Sauté eggplant, prep ingredients
*Peel and thinly slice sweet potato into very thin ¼-inch rounds.
*Thinly slice zucchini and tomatoes into very thin ¼-inch rounds.
*Peel and thinly slice remaining 2 cloves garlic.
*Pluck leaves off remaining rosemary, thyme and basil and mince together.
Assemble, bake gratin