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 vote
Ingredients
- 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
- salt
- 1 1/2 lb
- ripe tomatoes, sliced 1/4 inch thick
- 2
- medium onions, halved lengthwise and sliced thin pole to pole
- 3/4 tsp
- freshly ground pepper
- 2
- cloves garlic
- 1 tsp
- thyme, dried
- 1 c
- bread crumbs, seasoned
- 2 tsp
- fresh basil
- 2
- shallots minced
How to Make Summer Vegetable Gratin
- 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.
