Summer Vegetable Gratin

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Fresh summer vegetables are sliced, baked, and then layered under a blanket of parmesan cheese in this simple Summer Vegetable Gratin side dish!

Fresh summer vegetables are sliced, baked, and then layered under parmesan cheese in this simple and fresh Summer Vegetable Gratin! #glutenfree | iowagirleats.com

Happy Monday, everyone, I hope you had a wonderful weekend!

The twins and I kicked things off with a trip to Bass Pro Shops on Saturday morning, so Ben could pick up a few bags of smoking wood and Lincoln could check out the “blub blub” aka fish in their massive tanks (if you have kids and are looking for a time killer, you absolutely must check it out!) then we headed downtown to take a stroll, stopping for iced coffees at Scenic Route Bakery first. Locals: if you haven’t checked out this coffee shop/bakery in the East Village, get there quick. Their iced coffee is on point and the place could not be more adorable (nor could this face!)

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Despite rain in the forecast, the day turned out to be summer perfection so we walked down to the river afterwards, stopping for a little art appreciation along the way.

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I think I told Ben at least ten times that it was hands down the nicest day of the summer so far. Perfect temperature, zero clouds, and a tiny breeze – I didn’t want to go inside!

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Luckily we brought sustenance with us and were able to have a little picnic in the shade. Man I wanted that afternoon to last forever.

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Alas there was a smoker full of goodies to tend to at home! We had friends in from out of town so Ben smoked us a feast including three racks of ribs, a salmon filet, and baked beans for the occasion. SO good!

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One thing we didn’t get to this weekend was the Farmer’s Market (and actually, it’s been a hot minute since I last went!) but in case you did, and have a bunch of veggies to use up this week, you’ve got to give this Summer Vegetable Gratin side dish a try this week!

Fresh garden finds including zucchini, yellow squash and tomatoes are layered on a bed of sauteed shallots spiked with garlic and herbs then baked before being blanketed with freshly grated parmesan cheese. This side dish is simple and timeless. You will be making it every summer for years to come!

Fresh summer vegetables are sliced, baked, and then layered under parmesan cheese in this simple and fresh Summer Vegetable Gratin! #glutenfree | iowagirleats.com

Start by sauteing 4 shallots or 2 small sweet onions in 2 Tablespoons extra virgin olive oil over medium heat until tender, 5-7 minutes. Next add 4 minced garlic cloves then saute for 1 more minute, and then stir in 1/4 cup chopped fresh basil and 2 teaspoons chopped fresh time. 

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Transfer the mixture to a nonstick sprayed baking dish. I used an 11×7″ but I think you could get away with an 8×8″ too!

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Next toss 2 medium yellow squash and 1 zucchini, that have been sliced 1/4″ thick, with a drizzle of extra virgin olive oil, salt, and pepper, until everything is well coated.

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Then, layer at an angle in rows! Joining the party is 5-6 Roma tomatoes or 4-5 vine-ripened tomatoes sliced 3/4″ thick. The Roma tomatoes at my grocery store were not looking their best when I went to photograph this recipe, so I subbed in small vine-ripened, but Roma’s are very, very good in here. So are vine-ripened though so just pick what looks good to you!

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Sprinkle the top with a final flourish of salt and pepper then cover the dish with foil and bake until the vegetables are tender (not mushy!) 30-35 minutes.

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Sprinkle 3/4 cup freshly grated parmesan cheese on top then pop the dish back in the oven until the cheese is golden brown and bubbly, 10-15 minutes.

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Let the dish rest for 10 minutes before slicing and serving!

Fresh summer vegetables are sliced, baked, and then layered under parmesan cheese in this simple and fresh Summer Vegetable Gratin! #glutenfree | iowagirleats.com

Summer Vegetable Gratin

serves 6

Description

Fresh summer vegetables are sliced, baked, and then layered under a blanket of parmesan cheese in this simple Summer Vegetable Gratin side dish!

Ingredients

  • 2 Tablespoons extra virgin olive oil, plus more for drizzling
  • 4 shallots (or 2 small sweet onions,) chopped
  • salt and pepper
  • 4 cloves garlic
  • 1/4 cup chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 5-6 Roma tomatores or 4-5 vine-ripened tomatoes, sliced 3/4” thick
  • 2 medium yellow squash, cut into 1/4 inch slices
  • 1 medium zucchini, cut into 1/4 inch slices
  • 3/4 cup freshly grated parmesan cheese

Directions

  1. Preheat oven to 375 degrees. Spray a 7x11" baking dish with nonstick spray then set aside.
  2. Heat 2 Tablespoons extra virgin olive oil in a large skillet over medium heat. Add shallot or onions, season with salt and pepper, and then saute until softened, 5-7 minutes. Add garlic then saute for 1 more minute. Add fresh basil and thyme then stir to combine. Transfer mixture to prepared baking dish then spread into an even layer in the bottom.
  3. Add sliced zucchini and yellow squash to a large bowl then drizzle lightly with extra virgin olive oil and season with salt and pepper. Layer the vegetables in slightly slanted rows until you run out of room or all the vegetables are used up. Season the top with salt and pepper then cover the baking dish with foil and bake for 30-35 minutes, or until the vegetables are tender when pierced with a knife. Remove foil then sprinkle parmesan cheese on top. Return to oven uncovered then bake until cheese is golden brown, 10-15 minutes. Let dish sit for 10 minutes before serving.

Notes

Adapted slightly from Food Network

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Fresh summer vegetables are sliced, baked, and then layered under parmesan cheese in this simple and fresh Summer Vegetable Gratin! #glutenfree | iowagirleats.com

This dish is healthy, GORGEOUS (seriously it’s pretty enough to entertain with but is so simple!) and holy buckets that parmesan cheese is so good with the fresh vegetables. ALL THE PARM! Ahem. Enjoy!

Fresh summer vegetables are sliced, baked, and then layered under parmesan cheese in this simple and fresh Summer Vegetable Gratin! #glutenfree | iowagirleats.com


Cheesy Broccoli Orzo

89

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