summer vegetable gratin

Name: Summer Vegetable Gratin
Ingredients: 6 tablespoon(s) extra-virgin olive oil; 1 pound(s) zucchini, sliced 1/4-inch-thick slices; 1 pound(s) summer squash (yellow), sliced crosswise into 1/4-inch-thick slices; 2 teaspoon(s) salt; 1 1/2 pound(s) ripe tomatoes, sliced 1/4 inch thick; 2 - medium onions, halved lengthwise and sliced thin pole to pole; 3/4 teaspoon(s) freshly ground pepper; 2 - cloves garlic; 1 teaspoon(s) thyme, dried; 1 cup(s) bread crumbs, seasoned; 2 teaspoon(s) fresh basil; 2 - shallots minced

(1 RATING)

31 Pinches

Candi Morgan

Canyon, TX

Updated on May 23, 2012

The most delicious side dish I make. The most time consuming too. but, so worth it.

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Ingredients

6 tablespoons extra-virgin olive oil
1 pound zucchini, sliced 1/4-inch-thick slices
1 pound summer squash (yellow), sliced crosswise into 1/4-inch-thick slices
2 teaspoons salt
1 1/2 pounds ripe tomatoes, sliced 1/4 inch thick
2 - medium onions, halved lengthwise and sliced thin pole to pole
3/4 teaspoon freshly ground pepper
2 - cloves garlic
1 teaspoon thyme, dried
1 cup bread crumbs, seasoned
2 teaspoons fresh basil
2 - shallots minced

How To Make summer vegetable gratin

Step 1

Adjust oven rack to upper-middle position and heat oven to 400 degrees

Step 2

Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
Step 3

Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl
Step 4

Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes.
Step 5

Arrange slices on triple layer paper towels; cover with another triple layer paper towels.
Step 6

Firmly press each slice to remove as much liquid as possible.
Step 7

sprinkle evenly with 1/2 teaspoon salt
Step 8

Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
Step 9

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.
Step 10

Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl.
Step 11

arrange in greased baking dish.
Step 12

arrange in greased baking dish.
Step 13

Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
Step 14

Combine bread crumbs, basil, , remaining tablespoon oil, Parmesan, and shallots in medium bowl.
Step 15

Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes.
Step 16

Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes.
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