Best 6 Summer Vegetable Gratin Recipes

SUMMER VEGETABLE GRATIN

Steps:

• Adjust oven rack to upper-middle position and heat oven to 400 degree. Brush 13- by 9-inch baking dish with 1 teaspoon oil; set aside.
• Toss zucchini and squash slices with 1 teaspon salt in large bowl; transfer to colander set over bowl. Let stand until zuccchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels and firmly press each slice to remove as much liquid as possible.
• Meanwhile, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second doube layer paper towels on top of tomatoes and press firmly to dry.
• Meanwhile, heat 1 teaspoon oil in 12-inch non-stick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set aside.
• Combine garlic, 2 teaspoons oil, remaining 1/2 teaspoon pepper and thyme in small bowl. In large bowl, toss zucchini and 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, 40-45 minutes.
• Meanwhile, process bread in food processor or belender until finely ground (about 10 seconds). You should have about 1 cup crumbs. Combine bread crumbs, remaining teaspoon 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 until bubbling and cheese is lightly browned, 5-10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

SUMMER-VEGETABLE GRATIN

Steps:

• Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut into 1/4-inch-thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.
• In a small bowl, combine bread crumbs, Parmesan, garlic, thyme, and salt and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.

SUMMER VEGETABLE GRATIN

Steps:

• Make the base layer: In a large, heavy ovenproof skillet or enameled cast-iron pan (10 to 12 inches across), combine onions and olive oil and heat to a sizzle, stirring to separate. Add bell peppers, red pepper flakes and garlic. Cook, stirring, over low heat until peppers are very soft and onions are browned, about 20 minutes. Remove from heat and remove garlic, leaving remaining mixture in the pan.
• Meanwhile, make the topping (if using): Core tomatoes and slice them 1/4 inch thick. Lay on paper towels to drain for 10 minutes. Heat 2 tablespoons oil in a large skillet over low heat. Add tomatoes and cook very slowly, turning once or twice, until liquid has bubbled away and flesh is cooked through, about 8 minutes. (Do not overcook, or tomatoes will fall apart.) Turn off heat and let slices cool in skillet; they will continue to dry out. Tear baguette into pieces and pulse in a food processor to make coarse, fluffy, pea-size crumbs. Add remaining 2 tablespoons oil and the cheese and pulse to combine.
• Assemble the gratin: Heat oven to 425 degrees. (If your oven has a convection feature, use it, reducing baking temperature to 400 degrees.) In a large bowl, combine oil, zucchini and squash, and toss well until lightly and evenly coated. Add basil, sprinkle generously with salt and pepper, and toss again.
• On top of the base layer in pan, arrange squash and zucchini slices around the inner rim of the pan, standing on their edges in roughly alternating colors. Pat down into the pan so slices overlap and lie down, like shingles or fallen dominoes. Repeat to make another circle inside the first, and again if necessary, until pan is filled. Sprinkle with salt and pepper.
• Brush oil over the top of the gratin and transfer to oven. Bake 30 minutes. Raise oven temperature to 450 degrees (425 degrees for convection), or heat the broiler.
• If not using topping, brush surface again with oil. If using topping, arrange tomato slices in one layer on top of the par-baked gratin. Spread bread-cheese mixture over tomatoes and press down gently.
• Bake or broil until vegetables are browned around the edges or crust is crisp and golden. Let cool slightly and serve hot or at warm room temperature. Garnish each serving with herbs.

SUMMER VEGETABLE GRATIN

Steps:

• Coat a shallow 2 quart baking dish with non stick cooking spray; set aside.
• Rinse,trim and slice leeks; pat dry with paper towel.
• In a medium bowl, combine leeks, zucchini, yellow squash and 1 tablespoon of the oil.
• Sprinkle with salt and pepper.
• Transfer vegetables to prepared baking dish.
• In a small bowl, stir together bread crumbs, cheese, thyme, garlic and remaining 1 tablespoon olive oil.
• Sprinkle crumb mixture evenly over vegetables.
• Bake at 425°F for 20-25 minutes or until vegetables are tender.

SUMMER VEGETABLE GRATIN

Steps:

• Heat oven to 400 degrees and adjust oven rack to upper middle position. Brush the baking pan with 1 teaspoon of the oil. Toss zucchini and yellow squash with 1/2 teaspoon salt in a colander over a bowl and let sit for 30 minutes. Spread on several layers of paper towel to dry. Spread tomato slices on additional layers of paper towel. Let sit for 30 minutes. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat until shimmering. Add onion, cover and cook, stirring occasionally, for 5 to 7 minutes. Uncover and continue cooking until the onion is softened and deep golden brown, about 10 minutes longer. Transfer to a bowl. Combine remaining 1 tablespoon oil, garlic, pepper, and thyme in a small bowl. In a large bowl, toss the zucchini and squash with half of the garlic-oil mixture, then arrange in the prepared baking pan. Evenly arrange the caramelized onions over the squash, then slightly overlap the tomato slices on top of the onions. Spoon remaining garlic-oil mixture over the tomatoes. Bake until the vegetables are tender and the tomato slices starting to brown around the edges, 30 to 35 minutes. Sprinkle with the parmesan and continue to bake until vegetables bubble and cheese is lightly browned, about 10 minutes longer. Let sit for about 10 minutes and sprinkle with the basil before serving.

SUMMER VEGETABLE GRATIN

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees
• 2. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
• 3. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl
• 4. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes.
• 5. Arrange slices on triple layer paper towels; cover with another triple layer paper towels.
• 6. Firmly press each slice to remove as much liquid as possible.
• 7. sprinkle evenly with 1/2 teaspoon salt
• 8. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
• 9. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes.
• 10. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl.
• 11. arrange in greased baking dish.
• 12. arrange in greased baking dish.
• 13. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
• 14. Combine bread crumbs, basil, , remaining tablespoon oil, Parmesan, and shallots in medium bowl.
• 15. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes.
• 16. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes.