Aug 28, 2012
summer vegetable "gratin"
A gratin is meant to be smothered in cups and cups of delicious cheese, but I was looking for a light side dish to go with my roast chicken and cous cous so I all but eliminated the cheese in this one. I know, what the hell. Basically, this was just a pretty way to roast some fresh summer vegetables. I seasoned with lemon juice, salt and pepper, and olive oil, and made a "crust" out of parmesan, flour and.... rosé. I needed something wet and the rosé was already in my hand so it just felt right, you know? Although slightly pinkish at first, once baked it added just the crunch that this dish needed.