Summer Vegetable Gratin

Try the recipe with zucchini and summer squash as well.

Ingredients:

• 6 tablespoons olive oil
• 1 lb zucchini (ends trimmed; sliced crisswise into 1/4 inch thick slices)
• 2 teaspoon salt
• 2 large tomatoes (sliced 1/4 inch thick)
• 1 medium onion (halved lengthwise; sliced thin pole to pole)
• 1 teaspoon ground black pepper
• 2 cloves garlic (optional; pressed)
• 1 tablespoon fresh thyme leaves (minced)
• 1 large slice white sandwich bread
• 1/2 cup parmesan cheese (greated)

Instructions:

1. Adjust oven rack to upper-middle position and heat oven to 400°F. Brush 13- by 9-inch baking dish with 1 tablespoon oil.
2. Toss zucchini 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. 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. 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.
5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini 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. Meanwhile, process bread in food processor until finely ground, about 10 seconds. Combine bread crumbs, remaining tablespoon oil and parmesan in medium bowl. Remove baking dish from oven and increase heat to 450°F. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes.
   
7. Let sit at room temperature 10 minutes before serving.

Notes:

• Gratenin sulu olmaması için kabak ve domateslerin suyunu tarifte olduğu gibi iyice alın.
• Removing the seeds from tomatoes is a common practice intended to improve the texture of a finished dish.The gratin with the intact tomatoes had a decidedly richer, deeper flavor than its stripped-down counterpart.

Tags: gratin, zucchini