This fresh and pretty vegetarian/vegan dish can serve as a main dish or a side. The filling utilizes the veggie trimmings to minimize food waste and add nutrition, while the polenta base helps make it filling enough for a meal.
For the sliced gratin rose:
1 large eggplant
3-4 large carrots
3 medium zucchini
3-4 medium yellow squash
Salt & Pepper to taste
2 tablespoons olive oil
For the filling:
For the polenta base:
3 cups stock
¾ cup instant polenta
2 tablespoons grated cheese
1 tablespoon fat free greek yogurt
1 teaspoon fresh rosemary, minced
¼ teaspoon kosher salt
Preheat oven to 425 degrees and grease a round baking dish or pie plate and set aside.
Make polenta base by bringing stock to a boil in a medium saucepan over medium heat. Gradually add instant polenta, stirring constantly. Reduce heat to low, and cook 3 minutes or until thickened, stirring frequently. Remove pan from heat. Stir in grated parmesan cheese, plain fat free yogurt, rosemary & salt.Pour into the base of the baking dish.
Heat a medium skillet over medium heat with olive oil.For the base, saute the onion until translucent.Add in gratin veggies and garlic and saute until soft.Add tomatoes and preserved lemons and saute until you have a ratatouille like base.Place in the bottom of your baking dish.
Using a mandoline, thinly slice eggplant, carrots, zucchini and yellow squash.Lay one slice of each veggie on top of each other and roll to make the center.Place into middle of baking dish.Use a toothpick to hold together if needed.Using this as your center, start winding alternating strips of each veggie around your center until pan is full and rose is completed.
Brush top with olive oil and season to tasted.
Bake for 20-30 minutes, or until done.