Summer Vegetable Gratin

Name: Summer Vegetable Gratin
Yield: Serves 6-8 as a side or 4 as a light main dish
Ingredients: 6 tablespoons, extra-virgin olive oil; 1 pound, zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note); 1 pound, summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note); 2 teaspoons, table salt; 1 1/2 pounds, ripe tomatoes (3 to 4 large), sliced 1/4 inch thick; 2 medium, onions, halved lengthwise and sliced thin pole to pole (about 3 cups); 3/4 teaspoon, ground black pepper; 2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 tablespoon, minced fresh thyme leaves; 1 large slice, white sandwich bread, torn into quarters; 2 ounces, Parmesan cheese, grated (about 1 cup); 2 medium, shallots, minced (about 1/4 cup); 1/4 cup, chopped fresh basil leaves

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Appears in Cook's Illustrated July/August 2008, America's Test Kitchen TV

Layering summer's best vegetables into a gratin can lead to a memorable side dish—or a watery regret. This French casserole deserves better.

SERVES6-8 as a side or 4 as a light main dish

TIME2 hours, plus 1¼ hours salting

has video

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 o...

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