SUMMER VEGETABLE GRATIN

Summer Vegetable Gratin image

This recipe comes from the Better Homes and Gardens America's Hometown Favorites Cookbook. I like vegetables and, I love this! It makes a great side dish! I can eat this as the main entrée with a salad and bread. It is a great meal.

Provided by Theresa P

Categories Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

2 large leeks, sliced 1/4-inch thick (1 cup)
1 medium zucchini, sliced 1/4-inch thick (1&1/4 cups)
1 medium yellow squash, sliced 1/4-inch thick (1&1/4 cups)
2 tablespoons olive oil
salt
pepper
2 tablespoons fine dry breadcrumbs
2 tablespoons finely grated parmesan cheese
2 teaspoons fresh thyme (please use fresh, it makes all the difference)
1 minced garlic clove

Steps:

Coat a shallow 2 quart baking dish with non stick cooking spray; set aside.
Rinse,trim and slice leeks; pat dry with paper towel.
In a medium bowl, combine leeks, zucchini, yellow squash and 1 tablespoon of the oil.
Sprinkle with salt and pepper.
Transfer vegetables to prepared baking dish.
In a small bowl, stir together bread crumbs, cheese, thyme, garlic and remaining 1 tablespoon olive oil.
Sprinkle crumb mixture evenly over vegetables.
Bake at 425°F for 20-25 minutes or until vegetables are tender.

*** Explore more Summer Vegetable Gratin Recipes »

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