Recipe: Roasted Vegetable Gratin

ROASTED VEGETABLE GRATIN

6 zucchini, sliced lengthwise, 1/4 inch slices
2 Tblsp. extra virgin olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
4 roasted red bell peppers
1 head roasted garlic
1 cup yellow corn meal
1 can or 2 cups vegetable broth
1 Tblsp. fresh basil, chopped fine
1 tomato sauce, 8 oz.
1/4 lb. Monterey jack cheese
1/2 cup grated Parmesan cheese
1/2 cup corn chips processed into fine crumbs

Dip the zucchini in the olive oil and salt and pepper. Grill slices on a barbeque until soft. Set aside and let cool. Roast peppers and garlic**. Peel peppers and squeeze out garlic and set aside.

Make the polenta mix by combining the vegetable broth and the corn meal. Cook until the polenta is like a smooth mush. Similar to cake or pancake batter.

In a 2 1/2 quart baking dish assemble the gratin by layering. Layer of zucchini, layer of Monterey Jack cheese layer of roasted bell pepper and a layer of polenta. Repeat the layers until ingredients are depleted. Make the last layer roasted zucchini.

In the tomato sauce, combine the basil, salt, pepper and roasted garlic. Pour this over the layers and finish with corn chip crumbs. Sprinkle the top with Parmesan cheese and bake in a 375 degree oven for 35 minutes. Serve hot as a side dish. Serves 6-8