SUMMER VEGETABLE GRATIN

Summer Vegetable Gratin is a beautiful, colorful dish that showcases the best of summer’s bounty, featuring layers of zucchini, tomatoes, eggplant, and other vegetables baked in a garlicky, herbed breadcrumb topping. This light and healthy recipe is perfect as a side dish or a vegetarian main and pairs wonderfully with grilled meats or a fresh salad.

Ingredients:

• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 medium yellow squash, sliced into 1/4-inch rounds
• 2 large ripe tomatoes, sliced into 1/4-inch rounds
• 1 medium eggplant, sliced into 1/4-inch rounds (optional)
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil (plus more for drizzling)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil)
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or regular)
• Salt and pepper, to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish (9×13 inches) with olive oil.
2. Prepare the vegetables: Slice the zucchini, yellow squash, tomatoes, eggplant, and red bell pepper into even 1/4-inch rounds. Lay them out on a paper towel and sprinkle with a little salt to draw out excess moisture. Let them sit for 10-15 minutes, then pat them dry.
3. Layer the vegetables: Arrange the vegetable slices in an alternating pattern (zucchini, yellow squash, tomato, eggplant, red bell pepper) in the prepared baking dish, standing them upright or slightly overlapping like shingles. Drizzle a bit of olive oil over the top and sprinkle with salt, pepper, minced garlic, thyme, and basil.
4. Prepare the breadcrumb topping: In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and 2 tablespoons of olive oil. Stir until well combined and crumbly.
5. Add the topping: Evenly sprinkle the breadcrumb mixture over the top of the vegetables.
6. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden and crispy.
7. Garnish and serve: Let the gratin cool for a few minutes before serving. Garnish with fresh parsley or basil, if desired.

This Summer Vegetable Gratin is a delicious, light dish that highlights the flavors of fresh vegetables, herbs, and a cheesy breadcrumb topping. Perfect for summer dinners, it pairs well with grilled meats or a simple green salad!