Summer Veggie Gratin ~ They’re baaa-aaack!

While a Poltergeist II  quote may be a random way to get back in the swing of recipe blogging, that’s just where I am in my life.

As it turns out, working can really take its toll on a girl’s ability to blog sarcastic about pop culture and cooking. And between that and a serious commitment to happy hour, I have been straight up remiss. In any case, I am now officially, as Britney might say, “back, b*tch.” Less with a vengeance and more with a  fantastic veggie dish for your summer pleasure, but that’s for you to decide.

In general, I think eggplants are bruise-colored squishbombs that are only tolerable when covered in marinara sauce and parm. The Chef proved, however, that this simply is not so. After his inaugural trip to the 12 South Farmer’s Market, he whipped up this slightly decadent and totally tasty take on a veggie gratin, and it was crusty, seasonal goodness.

The texture of the veggies in combination with the crunch of the breadcrumbs and kick of the fresh thyme makes this dish bright and – dare I say it – healthy. (I know we generally only make things that involve a vat of cream or butter, but “even a blind squirrel” as Dot would say…)

So there you have it. We’re glad to be “out amongst ya” again, Nummy! Now go forth and gratin.

americastestkitchen.com

Onion mixture
1 onion, chopped
4 garlic cloves, minced
1 tsp olive oil
dash of salt
1 tsp fresh thyme

Veggies all sliced into 1/2-inch circles
2 zucchini
2 yellow tomatoes
2 yellow squash
1 eggplant

Panko/Parm/thyme mix:
1/2 cup of Parmesan
1/2 cup Panko breadcrumbs
1 tbsp fresh thyme

  1. Preheat oven to 400.
  2. For the Onion Mixture, saute onions in olive oil in a pan. Add salt. Once softened, add garlic and thyme. Cook for 1 minute.
  3. Combine zucchini, squash and eggplant in a bowl with olive oil, salt and pepper.
  4. Place tomatoes on a plate and season with salt and pepper. (The Chef says the seasoning are the most important, so don’t skimp with the S&P.)
  5. Spread onions on the bottom of a casserole dish. Layer veggies over the onions. Top with panko mix.
  6. Bake for 40 minutes.
  7. After 40 minutes, turn the oven up to 500 and cook for 10 minutes, until golden brown.
Advertisements

Leave a comment

Filed under French food, Side dishes, Veggies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s