Summer Vegetable Gratin (From America's Test Kitchen) Recipe

Looking for an easy Summer Vegetable Gratin (from America's Test Kitchen) recipe? Learn how to make Summer Vegetable Gratin (from America's Test Kitchen) using healthy ingredients.


Submitted by cdividedbyd

Makes 4 servings



The success of this recipe depends on good-quality produce. Buy zucchini and summer squash of roughly the same diameter. While we like the visual contrast zucchini and summer squash bring to the dish, you can also use just one or the other. A similarly sized broiler-safe gratin dish can be substituted for the 13- by 9-inch baking dish. Serve the gratin alongside grilled fish or meat and accompanied by bread to soak up any flavorful juices.

Recipe Ingredients for Summer Vegetable Gratin (from America's Test Kitchen)

3 serving Extra Virgin Olive Oil
16 oz Squash, Summer, Zucchini, Includes Skin
16 oz Squash, Summer, Crookneck And Straightneck
1 serving Lite Mixture Salt
16 oz Tomatoes, Red, Ripe
2 medium (2-1/2" dia) Onions
2 cloves, raw Garlic
2 dash Pepper, Black
3 tsp Thyme, Fresh
45 g Sandwich Bread
2 oz Parmesan, Grated Cheese
4 tbsp chopped Shallots
1/4 cup leaves, whole Basil, Fresh

Recipe Directions for Summer Vegetable Gratin (from America's Test Kitchen)

  1. 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. 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. 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. 4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.

  5. 5. 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. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. 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.

  6. 6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots 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.

Categories

Vegetables

Nutrition Facts
Serving Size 445.9g
Amount Per Serving
Calories
271
Calories from Fat
141
% Daily Value*
Total Fat
15.7g
24%
Saturated Fat
4.1g
21%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
374mg
16%
Potassium
1023mg
29%
Total Carbohydrates
26.3g
9%
Dietary Fiber
7.2g
29%
Sugars
5.2g
Protein
11.6g
Vitamin A 28% Vitamin C 108%
Calcium 24% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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