Provencal Tomato Gratin

Total Time
45 minutes
Rating
5(18)
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Ingredients

Yield:Four servings
  • 2cloves garlic, peeled and minced
  • 1tablespoon chopped fresh thyme
  • 2teaspoons chopped fresh Italian parsley
  • 4large tomatoes, cut into ¼-inch-thick slices
  • Salt and freshly ground pepper to taste
  • ½cup coarsely chopped imported black olives
  • 3ounces reduced-fat goat cheese, crumbled
  • 2tablespoons dried bread crumbs
  • 2teaspoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

141 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 467 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Combine the garlic, thyme and parsley. Place half of the tomato slices in overlapping layers in a 10-inch quiche dish. Season with salt and pepper. Sprinkle with half of the garlic-herb mixture. Top with half of the olives and half of the goat cheese.

  2. Step 2

    Repeat the layers. Sprinkle the bread crumbs over the top. Drizzle with olive oil. Bake for 30 minutes. Divide among 4 plates and serve immediately.

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Ratings

5 out of 5
18 user ratings
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Comments

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So simple and quite delicious. I made it in individual gratin dishes and it was perfect as a side for lamb riblets with an ear of corn. Do try to have time to marinate the lamb--makes a huge difference.

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