Summer Vegetable Gratin
Summer Vegetable Gratin
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Yield: Serves 6 |
Ingredients
1 med. onion, thinly sliced
Olive oil
Kosher salt and freshly ground black pepper
1/4 cup basil leaves, roughly chopped
1 Tbsp. fresh thyme leaves
8 med. tomatoes, cut in 1/4-in. slices
Balsamic vinegar
10 small zucchini, cut in 1/4-in. slices
1/4 cup Parmigiano-Reggiano, grated
1/4 cup bread crumbs
Preparation
Oven Temperature: 525-550 degrees
- Combine the onions and 2-Tbsp. of the oil in a 9x12-in. gratin dish.
- Flame Height: 3.4
- Place the dish in the center of the oven and sauté for 3-5 minutes or until the onions are softened.
- Remove from oven and sprinkle with salt and pepper. Scatter herbs over the onions.
- Top the onions with a layer of partially overlapping tomatoes. Sprinkle with salt and pepper and drizzle with a little vinegar.
- Add a layer of the zucchini in the same fashion, seasoning with salt and pepper and drizzling with olive oil.
- Continue until all of the tomatoes and zucchini are used.
- Top with cheese and breadcrumbs and drizzle with a little more olive oil. Cover with foil
- Flame Height: 2.6
- Bake in the center of the oven for 15-20 minutes, rotating once.
- Remove the foil and continue to bake just inside the doorway or until the top has browned.
