Summer Vegetable Gratin
By
Candi Morgan
@Candi_Morgan
1
The most delicious side dish I make. The most time consuming too. but, so worth it.
Rating:
★★★★★ 1 vote5
Ingredients
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6 Tbspextra-virgin olive oil
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1 lbzucchini, sliced 1/4-inch-thick slices
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1 lbsummer squash (yellow), sliced crosswise into 1/4-inch-thick slices
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2 tspsalt
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1 1/2 lbripe tomatoes, sliced 1/4 inch thick
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2medium onions, halved lengthwise and sliced thin pole to pole
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3/4 tspfreshly ground pepper
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2cloves garlic
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1 tspthyme, dried
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1 cbread crumbs, seasoned
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2 tspfresh basil
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2shallots minced
How to Make Summer Vegetable Gratin
- Adjust oven rack to upper-middle position and heat oven to 400 degrees
- Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
- Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl
- Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes.
- Arrange slices on triple layer paper towels; cover with another triple layer paper towels.
- Firmly press each slice to remove as much liquid as possible.
- sprinkle evenly with 1/2 teaspoon salt
- Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
- Add 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.
- Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl.
- arrange in greased baking dish.
- arrange in greased baking dish.
- Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
- Combine bread crumbs, basil, , remaining tablespoon oil, Parmesan, and shallots in medium bowl.
- Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes.
- Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes.
