Summer-Vegetable Gratin

This gratin sides well with Chicken Tonnato.

  • Prep:
  • Total Time:
  • Servings: 4
Summer-Vegetable Gratin

Source: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000

Ingredients

  • 2 large leeks, white and light-green parts
  • 1 medium zucchini, sliced diagonally 1/4 inch thick
  • 1 medium yellow squash, sliced diagonally 1/4 inch thick
  • 3 tablespoons olive oil, plus more for coating dish
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons plain bread crumbs
  • 2 tablespoons freshly grated Parmesan
  • 1 medium clove garlic, minced
  • 2 teaspoons fresh thyme leaves

Directions

  1. Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut into 1/4-inch-thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.

  2. In a small bowl, combine bread crumbs, Parmesan, garlic, thyme, and salt and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.

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