PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
SUMMER SQUASH PROVENCAL
To use up the last of your garden's tomatoes and zucchini, try this savory and speedy side dish from Bobbie Jo Yokley of Franklin, Kentucky.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 205mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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