Vegetable Gratin - Summer

Vegetable Gratin - Summer

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  • Prep Time


  • Total Time


  • Servings



  • 3

    medium zucchini (bout 1½ lb) cut into ½ inch slices

  • 2

    bell pepper, cut crosswise into ¾ inch strips

  • ½

    Vidalia, coarsely chopped

  • 6

    sprigs fresh thyme

  • 1

    T plus ½ t olive oil

  • 2

    t chopped garlic

  • ¼

    t each kosher salt and pepper

  • 2

    T panko crumbs

  • 2

    T Parmesan


Set top rack 4 in from broiler. Heat broiler. You will need 2 baking sheets. Toss zucchini, peppers, onion, thyme, 1 T oil, and garlic, salt, and pepper in large bowl until evenly coated. Divide vegetables on baking sheets so they are in a single layer. Broil 10-15 minutes or until slightly charred and just cooked through. Mix panko crumbs, parmesan and remaining ½ t oil. Arrange vegetables with their juices on shallow baking dish, adding thyme leaves and discarding stems. Sprinkle vegetables with crumb mixture. Broil 3 minutes until crumbs are golden 6 servings 76 calories


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