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Fall Vegetable Gratin with Herbed Orzo Pasta

Fall Vegetable Gratin with Herbed Orzo Pasta

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Servings: Serves 8

Prep Time: 60 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

A gratin is a dish that's topped with cheese and/or bread crumbs, and then browned by baking in a hot oven or briefly broiling. Here the vegetables of late summer - eggplant, zucchini, tomatoes - are combined with the autumnal earthiness of portabella mushrooms and the rich flavors of asiago and parmesan cheeses. It's a hearty vegetarian dish that pairs well with orzo pasta flavored with herbs. Recipe maybe halved.
1 lb Fresh whole eggplant, peeled, ends trimmed, sliced
1 tablespoon Hannaford Inspirations Basil Dipping Oil
1 each Large sweet onion, finely chopped
2 whole portabella mushrooms sliced into 1/8" to 1/4" slices
1 cup Grated Asiago cheese
2 each Med zucchini, ends trimmed and sliced into 1/8" to 1/4" slices
1/2 cup Cheese, parmigiano reggiano, grated
3/4 cup Bread Crumbs
3 each Large red tomatoes, cored andsliced into 1/8" to 1/4" slices
2 cup orzo pasta
1 tablespoon Extra virgin olive oil
1/2 teaspoon Crushed fennel seeds
1/2 teaspoon Dried oregano
1 tablespoon Fresh lemon juice
1/4 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground

directions:

1. Preheat oven to 350 degrees. Spray a 9-by-13 inch baking pan with vegetable spray.
2. Cover bottom of dish with eggplant slices and drizzle with 2 tsp. Basil Oil. Sprinkle half the chopped onion over the eggplant.
3. Layer mushrooms on top of onions, sprinkle on Asiago cheese, and drizzle with remaining 1 tsp. Basil Oil. Layer on zucchini and top with remaining chopped onion.
4. In a small bowl, mix Parmigiano with Garlic Oil and 1/2 cup of the bread crumbs. Sprinkle over onions.
5. Finally, layer tomatoes on top and sprinkle with remaining 1/4 cup bread crumbs.
6. Bake at 350 degrees for 35 minutes, until vegetables are tender when pierced with the tip of a knife. Turn on broiler and broil 2 to 3 minutes or until top crumbs are lightly browned - watch carefully to make sure gratin doesn't burn.
7. While gratin bakes, prepare orzo. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add orzo. Stir and cook 7 to 9 minutes, until al dente.
8. To serve, place 1/2 cup orzo on each of six plates. Cut the vegetable gratin into eight pieces, reserving 2 for lunch. Top each orzo serving with a slice of gratin. Serve hot.
Source: Hannaford fresh Magazine, September - October 2008

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Quantity Ingredients coupon
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1 lb Fresh whole eggplant, peeled, ends trimmed, sliced  
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1 tablespoon Hannaford Inspirations Basil Dipping Oil  
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1 each Large sweet onion, finely chopped  
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2 whole portabella mushrooms sliced into 1/8" to 1/4" slices  
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1 cup Grated Asiago cheese  
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2 each Med zucchini, ends trimmed and sliced into 1/8" to 1/4" slices  
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1/2 cup Cheese, parmigiano reggiano, grated  
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3/4 cup Bread Crumbs  
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3 each Large red tomatoes, cored andsliced into 1/8" to 1/4" slices  
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2 cup orzo pasta  
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1 tablespoon Extra virgin olive oil  
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1/2 teaspoon Crushed fennel seeds  
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1/2 teaspoon Dried oregano  
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1 tablespoon Fresh lemon juice  
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1/4 teaspoon Salt  
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1/4 teaspoon Black pepper, freshly ground  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 203 kcal (10%)
Calories from Fat 153
Total Fat 17 g (26%)
Saturated Fat 14 g (70%)
Cholesterol 7 mg (2%)
Sodium 274 mg (11%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 12 g (48%)
Protein 18 g (30%)
Vitamins
Vitamin A 703 IU (2%)
Vitamin C 31 mg (34%)
Minerals
Calcium 135 mg (10%)
Iron 16 mg (89%)
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