This Summer Vegetable Gratin is the perfect way to highlight the bounty of fresh, seasonal produce like ripe tomatoes, zucchini, and yellow summer squash. Layered with savory onions, garlic, and fragrant thyme, this dish is topped with a golden, cheesy Parmesan crust that enhances its natural flavors. Light yet satisfying, this gratin is an excellent side dish for summer meals or a light main course. With its vibrant colors and rustic charm, it’s a simple but elegant way to enjoy the essence of summer.
Ingredients:
- 5 tablespoons olive oil, divided
- 2 medium onions, thinly sliced
- 1 medium garlic clove, minced
- 1¼ pounds small or medium ripe tomatoes, cored and cut into ¼-inch slices
- ¾ pound (2 small) zucchini, cut into ¼-inch slices
- ¾ pound (2 small) yellow summer squash, cut into ¼-inch slices
- ¼ cup chopped fresh thyme, divided
- 1 teaspoon salt, divided
- 1¼ cups grated Parmesan cheese, divided
- Freshly ground black pepper, to taste
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Sauté the Onions and Garlic:
- In a large skillet, warm 2 tablespoons of olive oil over medium heat.
- Introduce the thinly sliced onions and sauté for approximately 8 to 10 minutes, stirring occasionally, until they become soft and lightly caramelized. Incorporate the minced garlic and cook for another minute until it becomes fragrant.
- Evenly distribute the onion and garlic mixture across the bottom of a 9×13-inch baking dish.
- Prepare the Vegetables:
- In a large bowl, combine the sliced tomatoes, zucchini, and yellow summer squash.
- Drizzle with 2 tablespoons of olive oil, half of the chopped fresh thyme, ½ teaspoon of salt, and freshly ground black pepper.
- Toss gently to coat the vegetables.
- Layer the Vegetables:
- Arrange the sliced vegetables in overlapping rows on top of the onion mixture in the baking dish, alternating between the tomatoes, zucchini, and yellow summer squash to create a colorful pattern.
- Add the Parmesan and Herbs:
- Drizzle the remaining tablespoon of olive oil over the top of the vegetables.
- Sprinkle with the remaining chopped thyme, ½ teaspoon of salt, and more freshly ground black pepper.
- Generously sprinkle 1 cup of grated Parmesan cheese over the vegetables.
- Bake the Gratin:
- Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the cheese is golden brown and bubbly.
- Finish with Extra Parmesan:
- Remove the gratin from the oven and sprinkle the remaining ¼ cup of Parmesan cheese on top.
- Return the dish to the oven for another 5-7 minutes until the cheese is melted and slightly crispy.
- Serve:
- Let the gratin rest for a few minutes before serving.
- Garnish with extra thyme if desired and serve warm as a side dish or light main course.
Conclusion:
This Summer Vegetable Gratin is a delightful celebration of fresh seasonal produce, with layers of tender tomatoes, zucchini, and yellow squash baked to perfection under a cheesy Parmesan crust. Light, flavorful, and easy to prepare, this dish is a beautiful accompaniment to any summer meal or a satisfying vegetarian option on its own. It’s a wonderful way to make the most of garden-fresh veggies while keeping your cooking simple and flavorful.
Summer Vegetable Gratin with Tomatoes, Zucchini, and Squash
A simple and delicious summer vegetable gratinfeaturing ripe tomatoes, zucchini, and yellow squash layered with onions,garlic, and fresh thyme, all topped with a golden Parmesan crust.
Ingredients
- 5 tablespoons olive oil divided
- 2 medium onions thinly sliced
- 1 medium garlic clove minced
- 1¼ pounds small or medium ripe tomatoes cored and cut into ¼-inch slices
- ¾ pound 2 small zucchini, cut into ¼-inch slices
- ¾ pound 2 small yellow summer squash, cut into ¼-inch slices
- ¼ cup chopped fresh thyme divided
- 1 teaspoon salt divided
- 1¼ cups grated Parmesan cheese divided
- Freshly ground black pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Sauté the Onions and Garlic:
- In a large skillet, warm 2 tablespoons of olive oil over medium heat.
- Introduce the thinly sliced onions and sauté for approximately 8 to 10 minutes, stirring occasionally, until they become soft and lightly caramelized. Incorporate the minced garlic and cook for another minute until it becomes fragrant.
- Evenly distribute the onion and garlic mixture across the bottom of a 9×13-inch baking dish.
Prepare the Vegetables:
- In a large bowl, combine the sliced tomatoes, zucchini, and yellow summer squash.
- Drizzle with 2 tablespoons of olive oil, half of the chopped fresh thyme, ½ teaspoon of salt, and freshly ground black pepper.
- Toss gently to coat the vegetables.
Layer the Vegetables:
- Arrange the sliced vegetables in overlapping rows on top of the onion mixture in the baking dish, alternating between the tomatoes, zucchini, and yellow summer squash to create a colorful pattern.
Add the Parmesan and Herbs:
- Drizzle the remaining tablespoon of olive oil over the top of the vegetables.
- Sprinkle with the remaining chopped thyme, ½ teaspoon of salt, and more freshly ground black pepper.
- Generously sprinkle 1 cup of grated Parmesan cheese over the vegetables.
Bake the Gratin:
- Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the cheese is golden brown and bubbly.
Finish with Extra Parmesan:
- Remove the gratin from the oven and sprinkle the remaining ¼ cup of Parmesan cheese on top.
- Return the dish to the oven for another 5-7 minutes until the cheese is melted and slightly crispy.
Serve:
- Let the gratin rest for a few minutes before serving.
- Garnish with extra thyme if desired and serve warm as a side dish or light main course.