yummy summer veggie gratin!

i made this for dinner last night and DH is still raving about it! just had to share the recipe (from my new favorite "cooking for two"). i'll definitely be repeating this one! the garlic and thyme gives the zucchini and squash so much flavor... then the tartness of the tomatoes, and the sweetness of the caramelized onions makes it all such a great combination. i've never been so excited about a veggie dish! i served it along with some baked catfish (put both dishes in the oven at the same time) and it was a perfect, light weeknight dinner.


2 tbspns extra virgin olive oil


1 small zucchini sliced crosswise into 1/4 inch thick slices


1 small summer squash (yellow) sliced crosswise into 1/4 inch thick slices


1/4 tspns salt


1 tomato sliced 1/4 inch thick


1 onion halved lengthwise and sliced thin pole to pole


1/2 tspn ground black pepper


2 medium garlic cloves minced


1 tspn minced fresh thyme leaves


1 ounce grated parmesan cheese


2 tbspns chopped fresh basil


1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.


2. Toss zucchini and summer squash slices with 1/2 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 30 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. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/4 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.


4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and cook until onions are softened and dark golden brown, 5 to 7 minutes. Set onions aside.


5. Combine garlic, 1 tablespoon oil, black 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, about 30 to 35 minutes. Sprinkle with parmesan cheese and continue to bake until the vegetables are bubbling and the cheese is lightly browned.Let the grain sit for 10 minutes and sprinkle with the basil before serving.

Posted on August 27, 2009 at 9:07 am
jamichael
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05/16/2009
jamichael

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(2) Comments

jbl04d
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06/20/2009
jbl04d

jbl04d

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jbl04d

wow you sure are getting your money worth out of that cookbook-that's great!

Posted on August 27, 2009 at 9:37 am
jamichael
4
05/16/2009
jamichael

jamichael

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jamichael

yeah totally! usually when i buy a cookbook, i try one recipe and then never go back to it again...


this one even has some yummy looking desserts. maybe i'll try something sweet this weekend...

Posted on August 27, 2009 at 10:11 am

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