Summer Vegetable Gratin
Main Dishes • French
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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