SUMMER VEGETABLE GRATIN
Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers - aromatics, vegetables and topping - but you can omit the topping to make it just two. Be sure to use fresh bread, nothing hard and stale, in that topping. Fluffy bits, not sandy shards, make the best crust.
Provided by Julia Moskin
Categories casseroles, vegetables, side dish
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Make the base layer: In a large, heavy ovenproof skillet or enameled cast-iron pan (10 to 12 inches across), combine onions and olive oil and heat to a sizzle, stirring to separate. Add bell peppers, red pepper flakes and garlic. Cook, stirring, over low heat until peppers are very soft and onions are browned, about 20 minutes. Remove from heat and remove garlic, leaving remaining mixture in the pan.
- Meanwhile, make the topping (if using): Core tomatoes and slice them 1/4 inch thick. Lay on paper towels to drain for 10 minutes. Heat 2 tablespoons oil in a large skillet over low heat. Add tomatoes and cook very slowly, turning once or twice, until liquid has bubbled away and flesh is cooked through, about 8 minutes. (Do not overcook, or tomatoes will fall apart.) Turn off heat and let slices cool in skillet; they will continue to dry out. Tear baguette into pieces and pulse in a food processor to make coarse, fluffy, pea-size crumbs. Add remaining 2 tablespoons oil and the cheese and pulse to combine.
- Assemble the gratin: Heat oven to 425 degrees. (If your oven has a convection feature, use it, reducing baking temperature to 400 degrees.) In a large bowl, combine oil, zucchini and squash, and toss well until lightly and evenly coated. Add basil, sprinkle generously with salt and pepper, and toss again.
- On top of the base layer in pan, arrange squash and zucchini slices around the inner rim of the pan, standing on their edges in roughly alternating colors. Pat down into the pan so slices overlap and lie down, like shingles or fallen dominoes. Repeat to make another circle inside the first, and again if necessary, until pan is filled. Sprinkle with salt and pepper.
- Brush oil over the top of the gratin and transfer to oven. Bake 30 minutes. Raise oven temperature to 450 degrees (425 degrees for convection), or heat the broiler.
- If not using topping, brush surface again with oil. If using topping, arrange tomato slices in one layer on top of the par-baked gratin. Spread bread-cheese mixture over tomatoes and press down gently.
- Bake or broil until vegetables are browned around the edges or crust is crisp and golden. Let cool slightly and serve hot or at warm room temperature. Garnish each serving with herbs.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 22 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 724 milligrams, Sugar 12 grams, TransFat 0 grams
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Justin Edwards
[email protected]I've never made a gratin before, but this recipe seems easy enough to follow. I'm going to give it a try!
Mosis Man
[email protected]This recipe looks amazing! I can't wait to try it.
Ernest Smith
[email protected]I'm a big fan of gratins, and this one looks especially delicious. I love the combination of vegetables and cheese.
Matti ullah
[email protected]This looks like a great recipe for a summer party. I'm going to add it to my menu.
DMFC
[email protected]I'm always looking for new gratin recipes, so I'm excited to try this one. Thanks for sharing!
Nasrin Talukdar
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients and steps involved.
dul mira
[email protected]This looks delicious! I'm definitely going to try making it this weekend.
Alfred Koomson
[email protected]I made this gratin for my family and they loved it! It was a great way to get them to eat their vegetables.
Abid Afridi
[email protected]I'm allergic to dairy, so I made this gratin with a vegan cheese sauce. It turned out great! I was really happy with the results.
BEE_PIN SHRESHA
[email protected]This gratin was a bit bland for my taste. I think I would have liked it more if I had added some additional herbs and spices.
Tina Reeder
[email protected]I'm not a huge fan of vegetables, but this gratin was surprisingly delicious! The creamy sauce and crispy breadcrumb topping really made all the difference. I'll definitely be making this again.
Sardar Babarzeb
[email protected]This was my first time making a gratin, and it turned out perfectly! The instructions were easy to follow and the dish was ready in no time. It was a great way to use up some of the fresh vegetables from my garden.
Forhad Hassan
[email protected]I made this gratin for a potluck and it was a huge hit! Everyone loved the cheesy, flavorful sauce and the tender vegetables. I'll definitely be making this again.
Hasan Mkwaya
[email protected]This summer vegetable gratin was an absolute delight! The combination of fresh vegetables, creamy sauce, and crispy breadcrumb topping was simply irresistible. It was a perfect side dish for our grilled chicken, and everyone at the table raved about