My left hand is on fire from making the sriracha. And now it’s worse after making this gratin. I have no idea why.
In other news, I have been looking for healthy and inspiring things to pack for lunch. Something that inspires me to actually pack it in the morning instead of getting a burrito from down the street. This is pretty and healthy. I was so proud that I brought it into the living room to show Henry, who was playing Minecraft.
But seriously. I feel like I am dying. A slow, fire is creeping up my left hand kind of death.
- two heirloom tomatoes, large, sliced
- one large zucchini
- one can of cannellini beans, rinsed and drained
- 1/2 cup chicken stock
- 1 twig of rosemary
- 1 small onion, sliced
- 2 cloves garlic, minced
- salt and pepper
- red pepper flakes
- 1/2 cup Parmesan cheese
- olive oil
Saute onions until golden. Salt and pepper. Add minced garlic, rosemary, minced, and beans. Saute briefly, then add stock. Reduce for a few minutes.
Start by placing your beans into a deep casserole dish.
Add one layer of tomatoes, salt and pepper them, and drizzle with olive oil. Add another layer of tomatoes, this time, adding the cheese on top. Add one more layer of tomatoes, salt and pepper, then add the zucchini in a nice layer. You can do whatever permutation of layers of vegetables as you have the vegetables, creativity, and patience for.
Bake in the oven at 350 until bubbling and slightly brown on top.