Summer Vegetable Gratin

From America's Test Kitchen Season 9: Grilled Rack of Lamb Dinner

Why this recipe works:

For a vegetable gratin whose golden-brown, cheesy topping would contrast with the fresh, bright vegetables, we had to find ways to eliminate excess moisture from the vegetables. Salting the zucchini and summer squash, placing the tomatoes on top, and baking the casserole uncovered allowed the… read more

For a vegetable gratin whose golden-brown, cheesy topping would contrast with the fresh, bright vegetables, we had to find ways to eliminate excess moisture from the vegetables. Salting the zucchini and summer squash, placing the tomatoes on top, and baking the casserole uncovered allowed the tomatoes to roast and caramelize.

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Serves 6-8 as a side or 4 as a light main dish

The success of this recipe depends on good-quality produce. Buy zucchini and summer squash of roughly the same diameter. While we like the visual contrast zucchini and summer squash bring to the dish, you can also use just one or the other. A similarly sized broiler-safe gratin dish can be substituted for the 13- by 9-inch baking dish. Serve the gratin alongside grilled fish or meat and accompanied by bread to soak up any flavorful juices.

Ingredients

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