Name: Summer-Vegetable Gratin
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 large leeks -; 1 medium zucchini -; 1 medium yellow squash, sliced diagonally 1/4 inch thick -; 3 tbsp. olive oil -; Salt -; Freshly ground pepper to taste -; 2 tbsp. plain bread crumbs -; 2 tbsp. freshly grated Parmesan -; 1 clove garlic -; 2 tsp. fresh thyme leaves -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Summer-Vegetable Gratin

1. 2 large leeks -

2. 1 medium zucchini -

3. 1 medium yellow squash, sliced diagonally 1/4 inch thick -

4. 3 tbsp. olive oil -

5. Salt -

6. Freshly ground pepper to taste -

7. 2 tbsp. plain bread crumbs -

8. 2 tbsp. freshly grated Parmesan -

9. 1 clove garlic -

10. 2 tsp. fresh thyme leaves -

How to cook deliciously - Summer-Vegetable Gratin

1. Stage

Heat oven to 425 degrees F. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut into 1/4-inch-thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, salt, and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.

2. Stage

In a small bowl, combine bread crumbs, Parmesan, garlic, thyme, salt, and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.