Tomato, Aquash, and Feta Gratin

By KRed

This is a beautiful dish and a great way to use the nany different seasonal varieties of tomatoes and squash. This recipe tastes even better the next day.

Ingredients

• 6 oz. zucchini, sliced 1/4 inch thick on a long bias
• 6 oz. yellow squash, sliced 1/8 inch thick on a long bias
• 2 scallions, chopped
• 1 1/2 tsp minced garlic
• 1 1/2 tsp chopped oregano
• 2 oz feta cheese, crumbled
• 12 oz tomatoes, cut in half, then sliced 1/4 inch thick crosswise
• 2 tsp extra virgin olive oil
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 F. Lightly oil a 6-inch-diameter ovenproof saute pan.

Toss zucchini with salt and pepper. Toss yellow squash iwth salt and pepper. In a bowl, mix the scallions, garlic, oregano and feta cheese.

Lay zucchini slices in the pan, slightly overlapping them like shingles, Sprinkle with salt and pepper. Top with a layer of tomatoes, slightly overlapping them like shingles. sprinkle with 1/2 of the scallion mixture. Top with a layer of yellow squash, then another layer of tomatoes; sprinkle layers with salt and pepper. Top with remaining scallion mixture. Drizzle with extra virgin olive oil.

Place saute pan on a sheet pan in the oven. Bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit for 10 minutes. cut in to wedges and serve. makes 4 servings.