A delightfully light gratin of colorful summer vegetables from Thomas Keller's "Ad Hoc At Home".
1medium yellow squash
2garlic clovesfinely grated with a microplane
¼cupextra virgin olive oil
freshly ground pepper
½cupfreshly grated Parmesan cheese
Using a mandolin or sharp knife, thinly slice (¼ inch) the yellow squash, zucchini, and tomato as close in size as possible.
Heat the canola oil in a large frying pan over medium heat. Reduce to med-low, add the onions and garlic and cook without browning, stirring occasionally, until the onions are translucent, about 15 minutes. Remove from burner. Stir in the thyme.
Combine the yellow squash and zucchini in a large bowl and toss with the olive oil, and season with salt. Drizzle the slices of tomato with olive oil and season with salt.
Combine the Parmesan, bread crumbs, and thyme.
Spread the onion mixture in the bottom of an 8½ inch round shallow baking dish. Layer the vegetables in the dish overlapping the slices in a circle beginning with the zucchini. Then a circle of yellow squash overlapping the zucchini and ending up with a center of overlapping tomato slices. Sprinkle with half the cheese mixture and continue making overlapping rows with the remaining vegetables, and sprinkle with remaining cheese mixture.
Bake for 45 minutes to 1 hour (depending on the depth of your pan) until the vegetables are tender (can be pierced easily with a knife). Remove from the oven and allow the gratin to rest for 10 minutes. If desired, turn on the broiler and place the gratin under the broiler to brown the top just before serving.
Recipe from Ad Hoc At Home by Thomas Keller.
My dish was smaller than the recipe called for so the amount of onions and tomatoes shown in the photo are less than what the recipe called for.
Thomas Keller's Summer Vegetable Gratin https://shescookin.com/summer-vegetable-gratin/