Summer Vegetable Gratin
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- 6 Tbsp
- extra-virgin olive oil
- 1 lb
- zucchini, sliced 1/4-inch-thick slices
- 1 lb
- summer squash (yellow), sliced crosswise into 1/4-inch-thick slices
- 2 tsp
- 1 1/2 lb
- ripe tomatoes, sliced 1/4 inch thick
- medium onions, halved lengthwise and sliced thin pole to pole
- 3/4 tsp
- freshly ground pepper
- cloves garlic
- 1 tsp
- thyme, dried
- 1 c
- bread crumbs, seasoned
- 2 tsp
- fresh basil
- shallots minced
1Adjust oven rack to upper-middle position and heat oven to 400 degrees
2Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
3Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl
4Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes.
5Arrange slices on triple layer paper towels; cover with another triple layer paper towels.
6Firmly press each slice to remove as much liquid as possible.
7sprinkle evenly with 1/2 teaspoon salt
8Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
9Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes.
10Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl.
11arrange in greased baking dish.
12arrange in greased baking dish.
13Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
14Combine bread crumbs, basil, , remaining tablespoon oil, Parmesan, and shallots in medium bowl.
15Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes.
16Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes.