summer vegetable gratin

How To Make summer vegetable gratin

• 1

  Adjust oven rack to upper-middle position and heat oven to 400 degrees
• 2

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

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

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

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

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

  sprinkle evenly with 1/2 teaspoon salt
• 8

  Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
• 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.
• 10

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

  arrange in greased baking dish.
• 12

  arrange in greased baking dish.
• 13

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

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

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

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