SUMMER VEGETABLE GRATIN

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Summer Vegetable Gratin image

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

Provided by Candi Morgan

Categories     Vegetables

Number Of Ingredients 12

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.

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