Summer Vegetable Gratin

This hearty, cheesy summer vegetable gratin is packed with four veggies and is perfect for a summer dinner.


For the topping:
1/4 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh thyme leaves
For the gratin:
2 medium zucchini squash (about 1 1/2 inches in diameter)
2 medium yellow zucchini (about 1 1/2 inches in diameter)
3 to 4 plum or Roma tomatoes
1/4 cup olive oil, divided
1 1/4 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 small onion, thinly sliced
1/2 medium orange bell pepper, halved and thinly sliced
3 cloves garlic, minced

Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat an 8x8-inch baking dish with oil; set aside.
Make the topping:
Place all the ingredients in a small bowl and mix until combined; set aside.

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