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Summer Vegetable Gratin

Servings: 6
Author: Shawn

Ingredients

  • Canola oil
  • 2 1/2 cups chopped onions
  • 2 cloves garlic finely minced, or grated on a microplane
  • Kosher salt
  • 2 tsp dried thyme, divided or 4 teaspoons fresh
  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 Japanese eggplant (or other small narrow eggplant)
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • Freshly ground black pepper
  • 2 to 3 Roma tomatoes
  • 1/2 cup grated Parmigiano-Reggiano (2 ounces)
  • 1/2 cup dried bread crumbs

Instructions

  • Preheat oven to 350°F.
  • Heat about 2 tablespoons of canola oil in a large skillet over medium heat. When hot, reduce heat to medium-low, add onions and garlic, sprinkle with salt and add 1 1/2 teaspoons of thyme. Stirring occasionally, cook until tender, about 20 minutes.
  • Slice squash, zucchini, and eggplant into 1/4 inch thick rounds and place in a large bowl. Add 1/4 cup olive oil and toss to coat. Sprinkle with salt and pepper and toss again.
  • Slice Roma tomatoes 1/4 inch thick and place rounds overlapping on a plate. Drizzle with olive oil and sprinkle with salt and pepper.
  • In a small bowl, mix together grated cheese, bread crumbs, and 1/2 teaspoon dried thyme.
  • Spread onion mixture on the bottom of a 9x13 inch (oval) gratin pan or an 8x8 inch baking pan.
  • Working on the diagonal, place a row of overlapping zucchini in the corner of the pan. Sprinkle with cheese mixture, followed by a rows of yellow squash, tomatoes, and eggplant, each overlapping the previous row, and sprinkle with cheese after finishing each row (see picture below).
  • Continue placing rows of vegetables in the pan until the onions are completely covered. Sprinkle with salt and pepper, followed by the remaining cheese mixture.
  • Bake for 1 to 1 1/2 hours or until the vegetables are very soft and easily pierced with a sharp knife. Let stand for 10 minutes.
  • If desired, place gratin under broiler to brown.