Monday, September 27, 2010

Summer Vegetable Gratin

I strongly urge you to make this dish as the summer is winding down- you won't be sorry. Aren't those heirloom tomatoes from Trader Joe pretty?

Summer Vegetable Gratin

  • 6tablespoons extra-virgin olive oil
  • 1pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices
  • 1pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices
  • 2teaspoons table salt
  • 1 1/2pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
  • 3/4teaspoon ground black pepper
  • 1 medium garlic clove, pressed
  • 1 T. minced fresh thyme leaves
  • 1C. bread crumbs
  • 1 C. grated parmesan cheese
  • 1/4cup chopped fresh basil leaves

  • 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
  • 2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
  • 3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
  • 4. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Slightly overlap tomato slices in single layer on top of zucchs. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
  • 5. Combine bread crumbs, remaining tablespoon oil, and Parmesan in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
Recipe adapted from America's Test Kitchen. Although Christopher Kimball is the nerdiest nerd ever, I can't help but love him for the good work he does. :)

Menu 9-26-10

Trying to get back in the swing of things after a crazy couple of weeks...

For dinner this week I willl do my best to stick to this menu:

Sun- spaghetti, green salad, rolls, peach cobbler

M- pesto tortellini soup


Sat- pizza?

I don't care that it's still 100+ degrees here, I'm in the mood for soup and soup it is. Much to my delight and Chris' dismay, soup season is only beginning...