Is your summer produce overflowing? Do you have zucchini threatening to take over your yard? That’s what happens when you have a garden and lots of sunshine and rain and nice, warm temperatures.
I don’t have a garden but I do have a tendency to buy too much at the farmer’s market or visit my parents’ house where they have a garden or my friend John’s garden—people love to share the bounty from their labors and I am willing to accept all shares!
A few weeks ago I had a smorgasbord of vegetables lying around: tomatoes, zucchini, summer squash, onion, some asparagus and some peppers. I decided to throw it all together in a skillet and make a gratin.
It was lovely, light, and bursting with flavor from the fresh produce. We ate it with just a piece of crusty bread but you could easily have this as a side for some grilled meat or add a green salad and make it a meal.
Vegetable gratin is a simple, easy way to enjoy your summer vegetables.
Notes: You can use different vegetables or more or less of this combination. This is really an anything-goes type of dish.
Summer Vegetable Gratin
- 1 cup breadcrumbs
- 2 cloves garlic minced
- 5 tablespoons olive oil
- 1-2 zucchini sliced into 1/4 inch rounds
- 1-2 summer squash sliced into 1/4 inch rounds
- 4 stalks asparagus cut into 2 inch pieces
- 1 red pepper cut into pieces
- 1 green pepper cut into pieces
- 1/2 onion cut into pieces
- 1 tomato sliced
- 2 tablespoons fresh herbs: parsley almost any combination will do, thyme, cilantro, dill
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated parmesan cheese
Preheat oven to 375. Heat 1 tablespoon olive oil in a 12-inch cast iron skillet on medium heat.
- Add garlic and saute for 30 seconds, then add breadcrumbs and stir until lightly browned and toasted. Remove breadcrumbs and garlic to a plate and set aside.
Add 2 tablespoon olive oil to skillet and when heated, add onion. Cook onion on medium-low heat for 5-10 minutes until translucent and starting to caramelize.
- Gently toss remaining vegetables with the last 2 tablespoons olive oil, salt, pepper, and fresh herbs, and starting at one edge of the skillet begin layering the vegetables in concentric circles, working from the outside in and overlapping each piece.
Try to compact the vegetables so they all fit, but you'll probably have some leftover. Drizzle a little olive oil over the vegetables then top with the parmesan cheese and the breadcrumbs. Bake for 35-40 minutes, until vegetables are tender.