It's time again for this (and it's a truly wonderful dish!):
Summer Vegetable Gratin
6 Tbs extra-virgin olive oil 1 lb zucchin, sliced 1/4" thick 1 lb Summer (yellow) squash, sliced 1/4" thick 2 tsp table salt 1 1/2 lbs ripe tomatoes (3 to 4 large), sliced 1/4 inch thick 2 medium onions , sliced pole to pole 1/4" thick 3/4 tsp ground black pepper 2 medium garlic cloves , minced or pressed 1 Tbs minced fresh thyme leaves 1 large slice white sandwich bread , 2 oz Parmesan cheese , grated (about 1 cup) 2 medium shallots , minced (about 1/4 cup) 1/4 cup chopped fresh basil leaves
Adjust oven rack to upper-middle position and heat oven to 400 degrees.
Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
Toss zucchini and summer squash slices with 1 teaspoon salt in large
bowl; transfer to colander set over bowl. Let stand until zucchini and
squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange
slices on triple layer paper towels; cover with another triple layer paper
towels. Firmly press each slice to remove as much liquid as possible.
Place tomato slices in single layer on double layer paper towels and
sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second
double layer paper towels on top of tomatoes and press firmly to dry
tomatoes.
Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium
heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4
teaspoon pepper; cook, stirring occasionally, until onions are softened and
dark golden brown, 20 to 25 minutes. Set onions aside.
Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and
thyme in small bowl. In large bowl, toss zucchini and summer squash in half
of oil mixture, then arrange in greased baking dish. Arrange caramelized
onions in even layer over squash. Slightly overlap tomato slices in single
layer on top of onions. Spoon remaining garlic-oil mixture evenly over
tomatoes. Bake until vegetables are tender and tomatoes are starting to
brown on edges, 40 to 45 minutes.
Meanwhile, process bread in food processor until finely ground, about 10
seconds. (You should have about 1 cup crumbs.) Combine bread crumbs,
remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove
baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb
mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is
lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room
temperature 10 minutes before serving. (recipe from CI)
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