Summer Vegetable Gratin

prep time:: 45 min
total time:: 2 hr

Makes 8 servings

Terry

This recipe from Cooks Illustrated strives for the driest vegetable gratin possible and is excellent.

ingredients

6 tblsp.extra virgin olive oil 2 medium garlic clove, minced
1 pound zucchini, trimmed 1 tblsp. minced fresh thyme leaves
1 pound yellow squash, trimmed 1 large slice white bread torn into quarters
2 tsp. Kosher salt 1 cup grated Parmesan cheese
1 1/2 pounds ripe tomatoes 2 medium shallots, minced
2 medium onions 1/4 cup chopped fresh basil leaves
3/4 tsp. ground black pepper

directions

1
Slice the zucchini and squash 1/4 inch thick. Slice the tomatoes 1/4 inch thick. Slice the onions thinly, pole to pole. Place oven rack at upper middle position and pre-heat oven to 400 degrees. Brush a 13 x 9 inch baking dish with 1 tablespoon oil. Set aside.
2
Toss zucchini and squash slices the 1 teaspoon salt in a large bowl; transfer to a colander set over a bowl and land stand until at least 3 tablespoons of liquid has been released, about 45 minutes. Arrange slices on triple layer of paper towels and cover with a triple layer of paper towels. Press each slice firmly to remove as much moisture as possible.
3
Place tomato slices on double layer of paper towels and sprinkle evenly with 1/2 teaspoon of salt; let stand 30 minutes. Place second layer of double paper towel on top of tomatoes and press firmly to dry tomatoes.
4
Heat 1 tablespoon oil in large skillet over medium heat until shimmering; add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are softened and dark golden brown, about 25 minutes. Set aside.
5
Combine garlic, 3 tablespoons oil, remain 1/2 teaspoon pepper and thyme in a small bowl. In a large bowl, toss the zucchini and squash with half of this oil mixture and then arrange in the prepared baking dish. Arrange the caramelized onions evenly on top of the squash. Slightly overlap the tomato slices in a single layer on top of the onions. Spoon the remaining garlic-oil mixture evenly over the tomatoes. Bake until the vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6
Meanwhile, process the bread in a food processor until finely ground, producing about 1 cup bread crumbs. Combine crumbs, remaining tablespoon of oil, the Parmesan and the shallots in a bowl. Remove baking dish from oven and increase heat to 450 degrees. Spread bread crumb mixture evenly on top of tomatoes and return to oven for 5 to 10 minutes, until bubbling and brown. Sprinkle chopped basil on top a let sit at room temperature for 10 minutes before serving.