SUMMER VEGETABLE GRATIN

Gina

ingredients

6 TBL extra-virgin olive oil
1 lb zucchini, ends trimmed and sliced crosswise into 1/4"-thick slices
1 lb summer squash (yellow), ends trimmed and sliced crosswise into 1/4"-thick slices (see note)
2 TSP Salt
1 1/2 lbs ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 TSP ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 TSP )
1 TBL minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
2 oz. Parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about 1/4 cup)
1/4 cup chopped fresh basil leaves

directions

1
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9” baking dish with 1 TBL oil; set aside.
2
2. Toss zucchini and summer squash slices with 1 TSP salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 TBL of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
3
3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 TSP salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
4
4. Meanwhile, heat 1 TBL oil in 12” nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 TSP salt, and 1/4 TSP pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
5
5. Combine garlic, 3 TBL oil, remaining 1/2 TSP pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6
6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining TBL oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.