By CountryLady on April 06, 2003
"This colourful "summer vegetable" gratin, by Todd Clarmo (a guest chef on my favourite Canadian talk show), can be served as a side dish or vegetarians will enjoy as an entree."
Serving Size: 1 (345 g)
Servings Per Recipe: 4
"This was tasty, but personally I'd have preferred it had I sauteed the zucchini first and used tasty cheese instead of parmesan. I used a smaller casserole dish so upped the cooking time by ten minutes, covering the dish with foil for the first twenty five minutes. Hubby loved it and rates it a 5!"
"This was really delicious and gave me a chance to use up some kalamata olives I had in the fridge. I used yellow peppers instead of red as that is what I had on hand. It made for a very pretty dish with the green, red and yellow. The tomatoes I used were quite large so I didn't need as many as the recipe called for. Thanks for sharing, Marg!"