Vegetarian Mediterranean Cookbook: 125+ Simple, Healthy Recipes for Living Well by Sanaa Abourezk

Author:Sanaa Abourezk [Abourezk, Sanaa]
Language: eng
Format: epub
ISBN: 9781646113958
Publisher: Rockridge Press
Published: 2019-12-30T18:30:00+00:00

CHERRY TOMATO, OLIVE, AND SOURDOUGH GRATIN

NUT FREE

PREP TIME: 20 MINUTES • COOK TIME: 45 MINUTES • SERVES 6

Mediterranean people love their fresh-baked bread and loathe wasting any of it, which is why so many recipes make use of bread that is slightly stale. Here, cubes of tangy sourdough are baked to crispy perfection and provide a great crunch to this Spanish-influenced gratin.

1 sourdough loaf, cut into 1-inch cubes (about 6 cups)

1 cup pitted cured black olives, halved lengthwise, divided

1 (12-ounce) can diced tomatoes

6 scallions, white and green parts, chopped

1 cup chopped fresh basil

⅛ teaspoon salt, plus more as needed

⅛ teaspoon freshly ground black pepper, plus more as needed

1 cup shredded Manchego cheese

4 cups cherry tomatoes, halved lengthwise

1.Preheat the oven to 375°F.

2.Place the bread in a large bowl. Chop half the olives and add them to the bread, along with the diced tomatoes, scallions, basil, salt, and pepper. Stir until well combined. Taste and season with more salt and pepper, as needed.

3.Spoon the mixture into a 9-by-13-inch baking dish. Top the bread mixture with the Manchego cheese. Arrange the cherry tomatoes and the remaining olives on top of the cheese. Cover the dish with aluminum foil.

4.Bake for 20 minutes. Remove the foil and bake for 15 minutes more until the cheese is melted and the edges of the bread are golden. Let rest for 10 minutes before serving.

PER SERVING: CALORIES: 324; TOTAL FAT: 11G; SATURATED FAT: 4G; CARBOHYDRATES: 42G; FIBER: 3G; PROTEIN: 13G; SODIUM: 536MG

SUBSTITUTION TIP: Replace the cured black olives with pitted Kalamata olives.

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