Summer Gratin
Posted: Fri Jul 30, 2021 6:32 pm
Summer Vegetable Gratin
Topping :
1/4 cup fresh breadcrumbs (optional if you are GF)
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh thyme leaves
For the gratin:
Summer Veggies in slices:
Onion
zucchini squash
yellow zucchini
Tomato slices or cherry or Roma tomatoes
Bell pepper
You can also add eggplant slices or potato slices if you want. I have even added some fresh chard (both leaves and stems diced up).
olive oil, salt, lots of black pepper, garlic powder
Shredded cheese
------------------
Into a greased casserole dish
Use a mandoline or a very sharp knife to cut the zucchini, yellow squash, tomatoes and other veggies crosswise into 1/4-inch rounds.
Place in a large bowl, add 2 tablespoons of the oil, the salt, garlic powder, and the pepper. Toss to combine; set aside.
Arrange sliced oiled and seasoned veggies in layers adding shredded cheese as you go along.
Top with Parmesan cheese and herbs or bread crumb parmesan topping.
Cover tightly with aluminum foil.
Bake for 30 minutes. Uncover and bake until the vegetables are tender and the edges and topping are browned, 15 to 20 minutes more.
So gooey and yummy!
Topping :
1/4 cup fresh breadcrumbs (optional if you are GF)
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh thyme leaves
For the gratin:
Summer Veggies in slices:
Onion
zucchini squash
yellow zucchini
Tomato slices or cherry or Roma tomatoes
Bell pepper
You can also add eggplant slices or potato slices if you want. I have even added some fresh chard (both leaves and stems diced up).
olive oil, salt, lots of black pepper, garlic powder
Shredded cheese
------------------
Into a greased casserole dish
Use a mandoline or a very sharp knife to cut the zucchini, yellow squash, tomatoes and other veggies crosswise into 1/4-inch rounds.
Place in a large bowl, add 2 tablespoons of the oil, the salt, garlic powder, and the pepper. Toss to combine; set aside.
Arrange sliced oiled and seasoned veggies in layers adding shredded cheese as you go along.
Top with Parmesan cheese and herbs or bread crumb parmesan topping.
Cover tightly with aluminum foil.
Bake for 30 minutes. Uncover and bake until the vegetables are tender and the edges and topping are browned, 15 to 20 minutes more.
So gooey and yummy!
I’m going to have to make that this weekend.