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vegetarian

Summer Vegetable Gratin

Main Dishes • French

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Time 2 hours
Ingredients 13
Servings 8

Description

Summer Vegetable Gratin

Ingredients

  • Olive Oil 6 tablespoons
  • Courgette 15 oz
  • Butternut Squash 15 oz
  • Salt 2 teaspoons
  • Tomatoes 25 oz
  • Onion 2 heads
  • Ground Black Pepper ¾ teaspoon
  • Garlic 2 cloves
  • Chopped Sage Leaves 1 teaspoon
  • Sourdough Bread 1 piece
  • Parmesan Cheese 0 oz
  • Shallot 2 heads
  • Chopped Sage Leaves 0 oz

Step-by-Step Guide

Step 1

Peel all the squash, trim the ends. Cut into 1 cm thick rings. Place the rings in a bowl, mix with 1 teaspoon of salt, transfer to a colander, and let sit for 45 minutes to release about 3 tablespoons of liquid. Lay the squash on a thick layer of sturdy paper towels, cover with another layer, and press each ring well to dry the vegetables as much as possible.

Step 2

Slice the tomatoes into 1 cm thick rings, placing them on paper towels just like the squash. Sprinkle with 0.5 teaspoon of salt and let sit for 30 minutes. Then cover with a second layer of towels and press down firmly.

Step 3

While the vegetables are releasing juice, heat 1 tablespoon of olive oil in a pan. Slice the onions into thin half-rings. Add the onions, remaining salt, and 0.25 teaspoon of ground pepper, cooking until the onions are soft and browned (20–25 minutes).

Step 4

In a bowl, mix the garlic, 3 tablespoons of olive oil, 0.5 teaspoon of pepper, and thyme. Add half of the resulting mixture to the squash and mix well.

Step 5

Layer the gratin. In a large baking dish, lay the squash in an even layer, cover with the onions. Top with the tomatoes, covering them with the remaining garlic mixture.

Step 6

Bake the gratin in the oven at 390°F for about 40–45 minutes.

Step 7

While the gratin is baking, chop the bread in a blender, mix with 1 tablespoon of oil, Parmesan, and chopped shallots.

Step 8

Remove the dish from the oven, sprinkle with the bread mixture, and return to the oven for 5–10 minutes, increasing the temperature to 445°F.

Step 9

Sprinkle the gratin with basil, let cool for 10 minutes, and serve immediately.

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