Summer Vegetable Gratin, four simple vegetables layered in a gratin fashion on a bed of sauteed sliced onions then topped with a mixture of buttery breadcrumbs and shredded parmesan cheese.
With summer overload of squash, zucchini, tomatoes, and eggplant, I like to make a lovely Vegetable Gratin. The vegetables bake into a tender bubbly casserole, rendering them into a vibrant melody of summertime freshness.
The vegetables are beneficial to using uniform size, so the gratin cooks evenly and not yielding too much moisture. Also, the larger the vegetables, the larger the seeds.
In the recipe, I use fresh Roma tomatoes, straight neck squash, slender zucchini, and mini Japanese eggplants. At the last minute, I scattered a few garlic pods in and around the vegetables to enhance the flavors.
WHAT YOU WILL NEED TO MAKE SUMMER VEGETABLE GRATIN
- Avacado oil
- Fresh parsley
- Fresh thyme
- Onions
- Roma tomatoes
- Straight neck squash
- Slender zucchini
- Mini Japanese eggplant
- Fresh garlic
- Breadcrumbs
- Parmesan cheese
HOW TO MAKE SUMMER VEGETABLE GRATIN
- Lightly coat an 8x8 inch baking dish with avocado oil; set aside.
- In a skillet on medium heat, add 2 tablespoons of avocado oil. Saute the onion until limp approximately 10 minutes. Salt and pepper to taste.
- Transfer the onion mixture evenly into the prepared baking dish; set aside.
- Add the sliced vegetables to a large bowl. Add 2 tablespoons of avocado oil and 1 teaspoon salt and pepper. Toss all together being sure that each piece of vegetable is coated with the oil.
- Preheat the oven 375 degrees F.
- Place the vegetables on their sides alternating each slice as you go in a row.
- In a small bowl, add the breadcrumbs, parmesan cheese, parsley, thyme, and melted butter. Stir all together and sprinkle on top of the vegetable rows.
- Scatter garlic pods in and around the vegetables.
- Cover with foil tightly. Bake for 30 minutes.
- Uncover and bake for an additional 15 minutes more or until vegetables are tender and the breadcrumbs are golden.
We enjoy the Summer Vegetable Gratin each time I make it. I hope you will get to make one with your favorite vegetables.
Enjoy!
Kay
xo
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Yield: 8-10
Summer Vegetable Gratin
Four simple vegetables layered in a gratin fashion on a bed of sauteed sliced onions then topped with a mixture of buttery breadcrumbs and shredded parmesan cheese.
prep time: 15 Mcook time: 45 Mtotal time: 60 M
ingredients:
- 4 tablespoons avocado oil divided
- 2 large onion sliced
- 3-4 mini Japanese eggplants
- 2 straight neck yellow squash, sliced 1/4-inch thick
- 2 slender zucchini, sliced 1/4-inch thick
- 3 Roma tomatoes, sliced 1/4-inch thick
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 cup plain breadcrumbs
- 1/3 cup parmesan cheese
- 1/4 cup butter, melted
- 2 teaspoon minced fresh parsley
- 2 teaspoon minced fresh thyme
- 4-5 garlic pods
instructions:
How to cook Summer Vegetable Gratin
- Lightly coat an 8x8 inch baking dish with avocado oil; set aside.
- In a skillet on medium heat, add 2 tablespoons of avocado oil. Saute the onion until limp approximately 10 minutes. Salt and pepper to taste.
- Transfer the onion mixture evenly into the prepared baking dish; set aside.
- Add the sliced vegetables to a large bowl. Add 2 tablespoons of avocado oil and 1 teaspoon salt and pepper. Toss all together being sure that each piece of vegetable is coated with the oil.
- Preheat the oven 375 degrees F.
- Place the vegetables on their sides alternating each slice as you go in a row.
- In a small bowl, add the breadcrumbs, parmesan cheese, parsley, thyme, and melted butter. Stir all together and sprinkle on top of the vegetable rows.
- Scatter garlic pods in and around the vegetables.
- Cover with foil tightly. Bake for 30 minutes.
- Uncover and bake for an additional 15 minutes more or until vegetables are tender and the breadcrumbs are golden.
NOTES:
The gratin may be made ahead but wait to sprinkle the breadcrumb mixture until the time of baking it.
Calories
315.65
315.65
Fat (grams)
15.63
15.63
Sat. Fat (grams)
5.46
5.46
Carbs (grams)
41.98
41.98
Fiber (grams)
9.39
9.39
Net carbs
32.59
32.59
Sugar (grams)
14.06
14.06
Protein (grams)
7.27
7.27
Sodium (milligrams)
490.82
490.82
Cholesterol (grams)
18.80
18.80
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
