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Monday, August 16, 2010

Summer Vegetable Gratin

This recipe has been on my "to make" list for, well, two years now! I was finally inspired to make it by the abundance of zucchini from the garden. The original recipe calls for carmelized onions, but my husband isn't a huge fan of them. I decided that I'd swap them out for some bulgur, to add a little whole grain-y goodness to the dish.

IMG_0072c

We served this with lemon basil chicken. I loved the almost nutty flavor addition from the bulgur. This dish is a great way to use up those delicious garden vegetables!

Summer Vegetable Gratin
Source: Slightly adapted from Cook's Illustrated, July/August 2008
Serves: 6-8 as a side or 4 as a light main dish

  • 5 tablespoons extra-virgin olive oil
  • 1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
  • 1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices
  • 2 teaspoons table salt
  • 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
  • 3/4 teaspoon ground black pepper
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 tablespoon minced fresh thyme leaves
  • 1 cup cooked bulgur
  • 2 ounces Parmesan cheese, grated (about 1 cup)
  • 2 medium shallots, minced (about 1/4 cup)
  • 1/4 cup chopped fresh basil leaves
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.

Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Sprinkle 1/2 cup bulgur evenly over squash. Slightly overlap tomato slices in single layer on top of bulgur. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.

Combine remaining bulgur, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle mixture evenly on top of tomatoes. 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.

1 comment:

Katie said...

YUMMMMMM!! And that picture looks so beautiful!