Monday, November 15, 2010

- Vegetable Gratin

VEGETABLE GRATIN


6 T olive oil
1 lb zucchini, ends trimmed and sliced crosswise into ¼ inch thick slices
1 lb yellow summer squash (see note), cut like the zucchini
2 tsp table salt
1½ lb ripe tomatoes (3 to 4 large), sliced ¼ inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 c)
¾ tsp ground black pepper
2 medium garlic cloves, minced (about 2 tsp)
1 T minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
1 c grated Parmesan cheese
2 medium shallots, minced (about ¼ c)
1/4 c chopped fresh basil leaves

Serves 6 as a side dish

Adjust oven rack to upper-middle position and heat oven to 400°. Brush a 13 x 9 baking dish with 1 T of oil and set aside.

Toss zucchini and summer squash slices with 1 tsp salt in a large bowl; transfer to a colander set over a bowl. Let stand until zucchini and squash release at least 3 T of liquid, about 45 minutes. Arrange 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.

Place tomato slices in a single layer on a double layer of paper towels and sprinkle evenly with ½ tsp salt; let stand 30 minutes. Place second double layer of paper towels on top of tomatoes and press firmly to dry tomatoes.

Meanwhile, heat 1 T oil in a 12 inch non-stick skillet over medium heat until shimmering. Add onions, remaining ½ tsp salt and ¼ tsp pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.

Combine garlic, 3 T oil, remaining ½ tsp pepper and thyme in a 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 lawyer 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.

Meanwhile, process bread in food processor until finely ground, about 10 seconds (you should have about 1 cup of crumbs). Combine bread crumbs, remaining tablespoon of oil, Parmesan and shallots in a medium bowl. Remove baking dish from oven and increase heat to 450°. 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 for 10 minutes before serving.

Notes:
1. A summer squash is the same shape as a zucchini (I used an acorn squash because I thought it would have a stronger flavour).

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