Meatless Monday: Summer Vegetable Gratin
Yield: 4 to 6
- 1 pound firm ripe tomatoes, preferably heirloom
- Salt, to taste
- 3/4 pound (about 2 medium) zucchini
- 1 medium yellow or purple onion
- Extra virgin olive oil
- 6 to 8 cloves garlic, crushed or whole
- Fresh ground black pepper
- 1 teaspoon herbes de Provence (or dried basil, thyme, or oregano)
- 2 tablespoons grated Parmigiano-Reggiano cheese (optional)
- Optional garnishes: Dollop with black olive tapenade or Italian salsa verde
- Preheat oven to 400°.
- Slice tomatoes into (approximately 1-inch) thick slices and spread on a double layer of paper towels. Sprinkle evenly with a little salt and let drain while preparing the other vegetables. Cut zucchini in (approximately ¾-inch thick) rounds; set aside. Cut onion in half and cut into half moons (about the same thickness as the zucchini); set aside. Drizzle some olive oil on the bottom of an oven-proof dish. Stand tomatoes and zucchini and onion in a circular pattern, alternating vegetables. Note: Cut tomatoes in half, as needed, to fit. Place vegetables snugly in the dish as they will shrink in the oven. Tuck garlic cloves throughout. Drizzle with more olive oil and season with salt, pepper, and herbes de Provence.
- Bake for 25 minutes. If desired, after 25 minutes, top with grated cheese. Bake another 25 to 30 minutes or until vegetables are tender and golden brown around the edges. Let stand at least 5 minutes before serving. This is good served warm or at room temperature.
Date Published: May 30, 2016
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.