Summer Vegetable Gratin

Summer Vegetable Gratin

Recipe No Image

Yield: Serves 6


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


Oven Temperature: 525-550 degrees

  1. Combine the onions and 2-Tbsp. of the oil in a 9x12-in. gratin dish.
  2. Flame Height: 3.4
  3. Place the dish in the center of the oven and sauté for 3-5 minutes or until the onions are softened.
  4. Remove from oven and sprinkle with salt and pepper. Scatter herbs over the onions.
  5. Top the onions with a layer of partially overlapping tomatoes. Sprinkle with salt and pepper and drizzle with a little vinegar.
  6. Add a layer of the zucchini in the same fashion, seasoning with salt and pepper and drizzling with olive oil.
  7. Continue until all of the tomatoes and zucchini are used.
  8. Top with cheese and breadcrumbs and drizzle with a little more olive oil. Cover with foil
  9. Flame Height: 2.6
  10. Bake in the center of the oven for 15-20 minutes, rotating once.
  11. Remove the foil and continue to bake just inside the doorway or until the top has browned.

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