Summer Vegetable Gratin

8 servings

120 minutes

Summer vegetable gratin is an exquisite dish of French cuisine that combines simplicity of preparation with refined taste. Its roots trace back to Provence, where fresh vegetables and aromatic herbs are the foundation of gastronomy. The gratin captivates with the tenderness of baked zucchini and tomatoes, the richness of caramelized onions, and the spiciness of garlic oil with thyme. A golden crispy crust made from breadcrumbs, parmesan, and shallots adds a special charm to it. This dish is perfect as a standalone summer treat or an elegant side for meat and fish. Served warm, the gratin reveals a full palette of flavors, filling the home with aromas from sunny southern France.

Energy value per serving

• Calories: 257.1
• Proteins: 6.4g
• Fats: 18.1g
• Carbohydrates: 19.8g

Ingredients

• Olive oil: 6 tbsp
• Zucchini: 450 g
• Zucchini: 450 g
• Salt: 2 tsp
• Tomatoes: 700 g
• Onion: 2 head
• Ground black pepper: 0.8 tsp
• Garlic: 2 clove
• Chopped fresh thyme: 1 tsp
• Toast bread: 1 pc
• Parmesan cheese: 60 g
• Shallots: 2 head
• Crushed basil leaves: 60 g

Cooking steps

1. Clean all zucchinis, trim the ends. Cut into 1 cm thick rings. Place the rings in a bowl, mix with 1 teaspoon of salt, transfer to a colander, and let sit for 45 minutes to release about 3 tablespoons of liquid. Lay the zucchinis on a thick layer of sturdy paper towels, cover with another layer, and press each ring well to dry the vegetables as much as possible.

   Required ingredients:

   • Zucchini: 450 g
   • Salt: 2 teaspoons

2. Slice the tomatoes into 1 cm thick rings, arrange them on paper towels like the zucchini. Sprinkle with 0.5 teaspoon of salt and let sit for 30 minutes. Then cover with a second layer of towels and press down firmly.

   Required ingredients:

   • Tomatoes: 700 g
   • Salt: 2 teaspoons

3. While the vegetables release juice, heat 1 tablespoon of olive oil in a pan. Cut the onions into thin half-rings. Add the onion, remaining salt, and 0.25 teaspoon of ground pepper, cooking until the onion is soft and has a brown hue (20-25 minutes).

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Onion: 2 heads
   • Ground black pepper: 0.8 teaspoon

4. Mix garlic, 3 tablespoons of olive oil, 0.5 teaspoons of pepper, and thyme in a bowl. Add half of the resulting mixture to the zucchini and stir.

   Required ingredients:

   • Garlic: 2 cloves
   • Olive oil: 6 tablespoons
   • Ground black pepper: 0.8 teaspoon
   • Chopped fresh thyme: 1 teaspoon

5. Layer the gratin. In a large baking dish or pan, layer the zucchini evenly, cover with onions. Top with tomatoes, covering them with the remaining garlic mixture.

   Required ingredients:

   • Zucchini: 450 g
   • Onion: 2 heads
   • Tomatoes: 700 g
   • Garlic: 2 cloves
   • Olive oil: 6 tablespoons
   • Ground black pepper: 0.8 teaspoon
   • Chopped fresh thyme: 1 teaspoon

6. Bake the gratin in the oven at 200 degrees for about 40-45 minutes.

7. While the gratin is baking, chop the bread in a blender, mix with 1 tablespoon of oil, parmesan, and chopped shallots.

   Required ingredients:

   • Toast bread: 1 piece
   • Olive oil: 6 tablespoons
   • Parmesan cheese: 60 g
   • Shallots: 2 heads

8. Remove the pan from the oven, sprinkle with bread mixture, and return to the oven for 5-10 minutes, increasing the temperature to 230 degrees.

9. Sprinkle the gratin with basil, let it cool for 10 minutes, and serve immediately.

   Required ingredients:

   • Crushed basil leaves: 60 g