Martee's Notes:
Expand6 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
1 Yellow Summer Squash Ask a question about this ingredient
3-4 Green Zucchini, 1/4" slices Ask a question about this ingredient
1 Red Bell Pepper, sliced thin Ask a question about this ingredient
1 cake asparagus, roughly chopped Ask a question about this ingredient
4 Tomatoes, sliced 1/4" Ask a question about this ingredient
2 teaspoons Kosher Salt Ask a question about this ingredient
2 Vidalia onions, sliced thin and caramelized in extra virgin olive oil Ask a question about this ingredient
Fresh Ground Pepper to taste Ask a question about this ingredient
2 Cloves of Garlic, chopped Ask a question about this ingredient
1 cup Dried bread of your choice Ask a question about this ingredient
1 cup Grated Parmesan Cheese Ask a question about this ingredient
1 Shallots, minced Ask a question about this ingredient
1/4 cup Fresh Chopped Basil Ask a question about this ingredient
Heat oven to 400. Oil a 13x9 broiler-safe baking dish with extra virgin olive oil.
Ask a question about this stepToss zucchini and summer squash with kosher salt (2 teaspoons), place in colander to drain for at least 45 min. Drain all water from colander after 45 and arrange squash slices on paper-towel lined tray. Press with additional paper towel to remove all moisture from zucchini.
Ask a question about this stepSlice tomatoes and press with paper towel to remove moisture as well.
Ask a question about this stepCaramelize onions in hot oiled heavy-bottomed saute pan until deeply caramelized, 25 minutes. (this step could be omitted if you like a stronger onion flavor. The onions could be added raw, just use a few less and sliced very thinly.)
Ask a question about this stepSlice asparagus and red bell pepper, or any other summer vegetables that might complement the gratin!
Ask a question about this stepCombine garlic, 3 tablespoons oil, more fresh cracked pepper, and thyme in small bowl. Toss the zucchini and summer squash in half of this oil mixture, saving the other half for finishing.
Ask a question about this stepNow it's time to arrange the gratin: First add the zucchini mixture. Next the red bell pepper and asparagus, then the onions. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes.
Ask a question about this stepBake in 400 degree oven until vegetables are tender and the kitchen is aromatic with garlic and thyme, 40 minutes.
Ask a question about this stepMeanwhile, place bread in food processor and pulse until finely ground. (You should have about 1 cup crumbs.) Add shallots and pulse a few more times. Add remaining tablespoon oil, the grated Parmesan, and give it a few more pulses.
Ask a question about this stepRemove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
