Here is a grilled vegetables recipe for the Passover / Pesach festival. A grilled vegetable recipe is one of many healthy types of vegetarian recipes that can be created for the Passover / Pesach festival.
The following grilled vegetable recipe is also an "au gratin" recipe. "Au Gratin" (pronounced oh gra-TAN) is a French culinary term and essentially means any dish that is topped with grated cheese, butter, or bread crumbs (or a butter and bread crumb mixture), and then browned under a grill, broiler, or in the oven so that the topping forms a crust over the food. The term "au gratin" in culinary terms refers to anything that is grated and put on top of a dish. In French, "au gratin" literally means "with the burnt scrapings from the pan".
4 medium eggplants - about 5 pounds (2.27 kilograms) total
6 tablespoons extra virgin olive oil
8 whole portobellos (stems removed)
6 whole red peppers
6 whole yellow peppers
3 green zucchini
3 yellow squash
12 plum tomatoes
1 cup chopped onion
4 cloves fresh garlic, minced
3 teaspoons fresh oregano
1/4 cup fresh basil
4 cups grated fontina cheese (see note below)
1 cup grated Parmesan cheese
Instructions for the Grilled Spring Vegetables recipe Au Gratin:
Serves 12 to 16.
Note: To make Kosher, use Cheddar cheese.
Nutrition Values Per Serving: Calories: 273; Fat: 16 grams; Carbohydrates: 19 grams; Fiber: 7 grams; Protein: 15 grams; Cholesterol: 36 milligrams; Sodium: 366 milligrams.