Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
4th of July
Summer Vegetable Gratin

13 INGREDIENTS • 16 STEPS • 2HRS 20MINS

Summer Vegetable Gratin

Recipe
4.0
1 rating
I’d recommend that you pick vegetables that are similar in size. It really helps with even cooking and results in a more visually appealing final product.
Love This Recipe?
Add to plan
logo
Summer Vegetable Gratin
Save
I’d recommend that you pick vegetables that are similar in size. It really helps with even cooking and results in a more visually appealing final product.
author_avatar
Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
2HRS 20MINS
Total Time
$1.65
Cost Per Serving
Ingredients
Servings
4
us / metric
Zucchini
2
Medium Zucchini
Yellow Squash
2
Medium Yellow Squash
Tomato
2
Large Tomatoes
Onion
2
Medium Onions
Garlic
3 cloves
Garlic, minced
Fresh Thyme
1 Tbsp
Fresh Thyme, chopped
White Sandwich Bread
1 slice
White Sandwich Bread
or Toast
Parmesan Cheese
1 cup
Parmesan Cheese
Shallot
1
Shallot
Fresh Basil
2 Tbsp
Fresh Basil, chopped
Salt
2 tsp
Salt
Olive Oil
1 Tbsp
Olive Oil
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
119
Fat
9.0 g
Protein
8.1 g
Carbs
1.0 g
Love This Recipe?
Add to plan
logo
Summer Vegetable Gratin
Save
author_avatar
Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
Cooking InstructionsHide images
step 1
Slice the Zucchini (2), Yellow Squash (2), Tomatoes (2) into 1/4 inch slices. Thinly slice Onions (2) and Shallot (1).
step 1 Slice the Zucchini (2), Yellow Squash (2), Tomatoes (2) into 1/4 inch slices. Thinly slice Onions (2) and Shallot (1).
step 2
Place zucchini and yellow squash slices in a colander set over a bowl. Toss it with Salt (1 tsp) and let it sit on the kitchen counter for 30 minutes.
step 3
Line a baking sheet with a couple of sheets of paper towel. Place the tomato slices on the baking sheet in one layer.
step 4
Evenly sprinkle them with Salt (1/2 tsp). Let it sit on the kitchen counter for 30 minutes.
step 5
Preheat oven to 400 degrees F (200 degrees C).
step 6
Heat Olive Oil (1 Tbsp) in a large skillet. When it is sizzling hot, place the onions. Sprinkle it with Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Cook them, stirring frequently, until they are caramelized, 20-25 minutes.
step 6 Heat Olive Oil (1 Tbsp) in a large skillet. When it is sizzling hot, place the onions. Sprinkle it with Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Cook them, stirring frequently, until they are caramelized, 20-25 minutes.
step 7
In a bowl, mix olive oil (3 tablespoon), Garlic (3 cloves), and Fresh Thyme (1 Tbsp).
step 7 In a bowl, mix olive oil (3 tablespoon), Garlic (3 cloves), and Fresh Thyme (1 Tbsp).
step 8
Drain the water from the zucchini and yellow squash slices. I used a paper towel to pat-dry them as much as I could.
step 9
Equally distribute half of the vegetables in a 10-inch pie plate. Spoon half of the olive oil mixture over. Continue with the rest.
step 10
Place the caramelized onions in an even layer on top of the zucchini and yellow squash slices.
step 10 Place the caramelized onions in an even layer on top of the zucchini and yellow squash slices.
step 11
Slightly overlap tomato slices in a single layer on top of the onions. Spoon the rest of the olive oil mixture evenly over tomatoes.
step 11 Slightly overlap tomato slices in a single layer on top of the onions. Spoon the rest of the olive oil mixture evenly over tomatoes.
step 12
Place it in the oven and bake for 40 minutes.
step 13
Place the White Sandwich Bread (1 slice) in a food processor and pulse until it turns into breadcrumbs, 6-8 pulses. Place it in a bowl. Mix in the shallot slices and Parmesan Cheese (1 cup).
step 14
Remove baking dish from the oven. Increase the temperature to 450 degrees F (230 degrees C).
step 15
Sprinkle the breadcrumb mixture evenly on top of tomatoes. Bake for another 10 minutes.
step 16
Allow it to cool for 10 minutes. Sprinkle it with Fresh Basil (2 Tbsp). Serve and enjoy!
step 16 Allow it to cool for 10 minutes. Sprinkle it with Fresh Basil (2 Tbsp). Serve and enjoy!
Tags
4th of July
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Labor Day
Memorial Day
Mediterranean
Side Dish
Summer
Vegetables
0 Saved
top