Summer Vegetable Gratin

Updated at: Thu, 17 Aug 2023 10:39:37 GMT

Step 1

Adjust an oven rack to the upper middle position and heat the oven to 400°. Brush a 13x9-in baking dish with one tablespoon of olive oil and set aside

Step 2

Tasha zucchini and summer squash slices with one teaspoon of the salt in a large bowl, transfer to a colander set over a bowl. Let's stand until the zucchini and squash release at least three tablespoons of liquid, about 45 minutes. Arrange a slices on a triple layer of paper towels, cover with another triple layer of paper towels. Firmly press each slice to remove as much liquid as possible.

Step 3

Place the tomato slices in a single layer on a double layer of paper towels and sprinkle evenly with one half teaspoon more salt. Let's stand for 30 minutes. Place a second double layer of paper towels on top of the tomatoes and press firmly to dry the tomatoes.

Step 4

Meanwhile he one teaspoon more oil in a 12-in nonstick skillet over medium heat until simmering. At the onions the remaining half teaspoon salt and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until the onions are softened and dark golden brown, 20 to 25 minutes. Set the onions aside.

Step 5

Combine the garlic, three tablespoons more oil, the remaining half teaspoon pepper, and the thyme in a small bowl. And a large bowl toss a zucchini and summer squash and half of the oil mixture, then arrange in the greased baking dish. Arrange the caramelized onions and an even layer over the squash. Slightly overlap the tomato slices in a single layer on top of the onions. Spoon the remaining garlic oil mixture evenly over the tomatoes. Bake until the vegetables are tender and the tomatoes are starting to Brown on the edges, 40 to 45 minutes.

Step 6

Meanwhile, combine the bread crumbs remaining tablespoon oil, the parmesan, and shallots in a medium bowl. Remove the baking dish from the oven and increase the heat to 450°. Sprinkle the bread crumb mixture evenly on top of the tomatoes. Bake the gratin until bubbling and the cheese is lightly browned, 5 to 10 minutes. Sprinkle with the basil and cool for 10 minutes before serving.

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