Farmer's Market Summer Gratin

 


Farmer’s Market Summer Gratin


2 zucchini squash

2 yellow squash

4-5 plum or Roma tomatoes

¼ cup extra virgin olive oil, divided

1 ½ tsp salt

½ tsp pepper

½ large yellow onion, thinly sliced

3 cloves of garlic, minced


Topping

¼ cup Panko breadcrumbs

⅓ cup Parmesan cheese, grated

1 ½ tsp extra virgin olive oil

½ orange bell pepper finely chopped

2 tsp finely chopped thyme leaves

1 tsp finely chopped fresh parsley leaves


Place all the topping ingredients into a small bowl and mix until well combined.  Set aside.


Place a rack in the middle of the oven.  Preheat the oven to 375 degrees.  

Spray a 8x8 baking dish with non-stick spray.


Using a mandoline or sharp knife, cut the zucchini, squash and tomatoes into ¼ inch rounds.

Place in a large bowl and add 2 tbsp. extra virgin olive oil, 1 tsp of salt and the pepper.  Toss to combine. Set aside.


Heat the remaining extra virgin olive oil in a large fry pan over medium high heat.

Add onions and remaining salt.  Saute until the onions soften and turn brown.  This will take 8-10 minutes.  Add garlic.  Saute for 1 more minute and transfer to the baking dish.


Place the zucchini, squash and tomato slices on top of the onion and garlic mixture, arranging them on their sides and alternating the slices.  Continue until all the veggies have filled the baking dish.


Sprinkle the top of the veggies with the topping mixture.  Cover tightly with foil.


Bake for 25-30 minutes.  Uncover and bake another 15-20 minutes or until the veggies are tender and the edges have browned.



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more