Vegetable Gratin

American Test Kitchen
Vegetable Gratin
Vegetable Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb zuchinni

  • 1

    lb summer squash or all zucchini

  • 1

    tsp salt

  • 4

    tomatoes

  • 1/2

    t salt

  • 2

    onions - sliced pole to pole

  • 1

    Tbsp olive oil

  • 12

    tsp salt

  • Dressing for vegetables

  • 3

    T olive oil

  • 1

    T fresh Thyme

  • 1/2

    t pepper

  • 2

    cloves garlic - minced

  • Topping

  • 1

    slice bread cut in 1/4's and processed About 1 cup

  • 1

    cup assiago cheese

  • 1

    T oil

  • 1/4

    c minced shallots

Directions

Cut zuchinni and squash in 1/4 " slices put in bowl toss with the 1 t of salt. Place in a colander and set in bowl for 45 mins. Slice tomatoes in 1/4" slices lay on paper towels in a baking sheet and salt with 1/2t salt let sit for 30 mins Carmalize onions in fry pan over med heat in 1T olive oil with 1/2T salt for about 25 mins until nice and brown Press zuchinni and squash with paper towels to get out more moisture. Rinse the salt off before putting in baking dish. Put in an oiled baking dish ( 9 x 13) approx. sprinkle over half the dressing mixture. Add the onions. Press tomatoes with paper towels to get out more moisture . Lay them evenly over the onion layer and sprinkle the other 1/2 of the dressing mixture over them. Bake ar 400 for 45 mins. Make the Bread crumb topping mixture Remove the gratin from the oven. Put topping on and return to a 450 oven for 5 to 10 mins until bubbly and light brown. Remove from oven let sit for 10 mins. Sprinkle with chopped basil.

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