I often find that gratins are a pretty deceptive way to serve vegetables. Sure, you’re getting your veggies, but can you really taste them under all that cheese, cream and bread crumbs? This recipe is great, because it takes out all that heavy dairy and lets the veggies be the star of the show.
Summer Veggies Gratin
- 2 Large leeks, white and light green parts only, sliced into 1/4 inch diagonal rounds, cleaned, and dried
- 1 Medium zucchini, sliced diagonally about 1/4 inch thick
- 1 Medium yellow summer squash, sliced diagonally about 1/4 inch thick
- 3 Tablespoons olive oil, divided,plus more for brushing on dish
- Coarse salt and freshly ground pepper
- 2 Tablespoons breadcrumbs
- 2 Tablespoons freshly grated parmesan or pecorino romano
- 1 Clove garlic, minced
- 2 Teaspoons fresh thyme leaves
1. Preheat oven to 425 degrees. With a pastry brush, coat a gratin dish with oil.
2. Add leeks, zucchini and summer squash to a medium bowl, and toss gently. Pour 2 tablespoons of olive oil, along with salt and pepper to taste and toss. Place the veggies on the gratin dish in a single layer, with just a little overlap.
3. Stir bread crumbs, cheese, garlic, thyme and salt and pepper to taste in a small bowl.Then, add the last 1 tablespoon of olive oil and stir some more. The mixture should be a little crumbly. Top the vegetables with the bread crumb mixture in an even layer.
4. Bake for about 25 minutes, or until the vegetables are tender and the bread crumbs are golden. Let sit for a few minutes before serving.
Recipe Credit: Martha Stewart.