What vegetables go in summer gratin?

This summer vegetable gratin features zucchini, yellow squash, and Roma or vine-ripened tomatoes as the main vegetables. The base is made with sauteed shallots and fresh herbs. You can also add eggplant or bell peppers if desired.

How do you keep summer vegetable gratin from getting watery?

To prevent a watery gratin, slice the zucchini and yellow squash uniformly into 1/4-inch pieces and lightly salt them before layering to draw out excess moisture. Also, use Roma tomatoes, which have firmer flesh and fewer seeds. Do not overcook the vegetables; bake covered until just tender.

What cheese is best on summer vegetable gratin?

Freshly grated parmesan cheese is the best choice for this gratin. It creates a golden, savory crust that complements the tender vegetables. Avoid pre-shredded parmesan, as it contains anti-caking agents that prevent smooth melting. Use 3/4 cup of freshly grated parmesan as directed in the recipe.

Can you make summer vegetable gratin ahead of time?

You can prepare the gratin up to the point of adding the cheese and then refrigerate it, covered, for up to 24 hours. When ready to bake, add the parmesan and bake as directed, adding a few extra minutes. Leftover baked gratin can be stored in the refrigerator for up to three days and reheated in a low oven.

Summer Vegetable Gratin with Fresh Herbs and Parmesan

Name: Summer Vegetable Gratin
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 Tablespoons extra virgin olive oil; 4 shallots, chopped; salt; pepper; 4 cloves garlic; 1/4 cup fresh basil, chopped; 2 teaspoons fresh thyme, chopped; 6 Roma tomatoes, sliced 3/4” thick; 2 medium yellow squash, cut into 1/4 inch slices; 1 medium zucchini, cut into 1/4 inch slices; 3/4 cup parmesan cheese, freshly grated

Ingredients

Scale

2 Tablespoons extra virgin olive oil
4 shallots, chopped
salt
pepper
4 cloves garlic
1/4 cup fresh basil, chopped
2 teaspoons fresh thyme, chopped
6 Roma tomatoes, sliced 3/4” thick
2 medium yellow squash, cut into 1/4 inch slices
1 medium zucchini, cut into 1/4 inch slices
3/4 cup parmesan cheese, freshly grated

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Instructions

1-Preheat oven to 375 degrees: Preheat oven to 375 degrees. Spray a 7×11″ baking dish with nonstick spray then set aside.
2-Heat 2 Tablespoons extra virgin olive oil: Heat 2 Tablespoons extra virgin olive oil in a large skillet over medium heat. Add shallot or onions, season with salt and pepper, and then saute until softened, 5-7 minutes. Add garlic then saute for 1 more minute. Add fresh basil and thyme then stir to combine. Transfer mixture to prepared baking dish then spread into an even layer in the bottom.
3-Add sliced zucchini and yellow squash to: Add sliced zucchini and yellow squash to a large bowl then drizzle lightly with extra virgin olive oil and season with salt and pepper. Layer the vegetables in slightly slanted rows until you run out of room or all the vegetables are used up. Season the top with salt and pepper then cover the baking dish with foil and bake for 30-35 minutes, or until the vegetables are tender when pierced with a knife. Remove foil then sprinkle parmesan cheese on top. Return to oven uncovered then bake until cheese is golden brown, 10-15 minutes.
4-Let dish sit for 10 minutes before: Let dish sit for 10 minutes before serving.

Prep Time: 15 min
Cook Time: 45 min
Method: bake

Nutrition

Calories: 135kcal
Sugar: 5g
Sodium: 228mg
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 10g
Fiber: 2g
Protein: 6g
Cholesterol: 11mg