SUMMER VEGETABLE GRATIN
ROBERT TRACHTENBERG
ingredients
- 1 lb.summer squash
- 1 lb.zuchinni
- 1 tsp. salt
- 3 tomatoes
- 1 tbl. olive oil
- 2 brown onions
- For seasoning mix:
- 3 tbl. olive oil
- 1 tbl. fresh thyme or dried italian seasoning
- 1/2 tea. pepper
- 2 cloves garlic, crushed
- For topping:
- 1 cup panko
- 1 cup grated Romano cheese
- 1 tbl. olive oil
- 1/4 cup minced shallot
- fresh basil
directions
- 1
Cut squash and zucchini 1/4" thick. Salt the slices and put in colander. Let drain for 45 minutes. Slice tomatoes and lay on paper toweled baking sheet. Sprinkle tomatoes with 1/2 teaspoon salt and let drain for 1/2 hour.
- 2
Heat olive oil in skillet. Add onions, salt, and pepper. Saute until caramelized.
- 3
Press the zucchini and squash with paper towels to remove excess moisture.
- 4
Mix 3 tbl. olive oil with thyme, pepper and garlic. Lightly oil a baking dish. Spread half of mixture on zucchini and squash.
- 5
Add zucchini and squash, onions, and remove last bit of moisture from tomatoes with paper towel and layer over squash mix. Use remaining thyme mixture over tomatoes. Bake in 400 oven for 40 minutes.
- 6
Take gratin out of oven. Combine bread crumb, cheese, oil and shallot and spread over top. Return to 450 oven for five minutes until brown.
notes
Can add sliced eggplant as well.
Source: ROBERT TRACHTENBERG
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