SUMMER VEGETABLE GRATIN

Summer Vegetable Gratin image

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

Provided by Candi Morgan

Number Of Ingredients 12

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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

Steps:

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.

*** Explore more Summer Vegetable Gratin Recipes »

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