Featured Chef :

Summer Vegetable Gratin

The garden is starting to grow and for some, that garden is even producing some fruits and veggies.  It’s a great feeling to grow and prepare your own food as Cindy Joffe (featured in our Winter 2013 issue) knows.   This summer vegetable gratin recipe is her creation and perfect for gardeners and non-gardeners alike.  Just hit up your local farmer’s market or produce section to start with this delicious summer side dish. 

vegetable gratin recipe

Summer Vegetable Gratin
Try this summer vegetable gratin as a perfect summer side dish.
Recipe type: Side Dish
  • 2-3 Roma (plum) tomatoes, 1½-2 inches in diameter
  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 Japanese eggplant or other small narrow eggplant
  • Canola oil
  • 2½ cups coarsely chopped onions
  • 2 garlic cloves, finely grated or minced
  • Kosher salt
  • 1 TB chopped thyme, plus 1 tsp.
  • ¼ cup extra-virgin olive oil, plus more fro drizzling
  • Freshly ground black pepper
  • ½ cup freshly grated Parmigiano Reggiano
  • ½ cup dried bread crumbs
  1. Preheat oven to 350 degrees. Set a cooling rack on a baking sheet. Slice vegetables about ¼ inch thick, keeping slices as uniform as possible.
  2. Heat canola oil in a large frying pan over medium heat. Reduce heat to medium-low, add onions and garlic, and season with salt. Cook, without browning, stirring occasionally until onions are translucent, about 20 minutes. Stir in 1 tablespoon of thyme.
  3. Combine yellow squash, zucchini, and eggplant in a large bowl. Toss with olive oil and season with salt.
  4. Drizzle tomato slices with olive oil and season with salt.
  5. Combine Parmesan, bread crumbs, and remaining 1 teaspoon thyme in small bowl.
  6. Spread onion mixture in bottom of 13½” x 9½” gratin dish or a 13 inch, round, shallow baking dish. Layer vegetables in dish, overlapping slices and working diagonally. Layer ⅓ of zucchini around outside edge of dish. Sprinkle 2-3 tablespoons of cheese mixture. Layer yellow squash, slightly overlapping zucchini, and sprinkle 2-3 tablespoons of cheese mixture. Layer tomatoes, slightly overlapping squash, and spring with cheese mixture. Layer eggplant, slightly overlapping the tomatoes, and sprinkle cheese mixture. layer remaining vegetables and sprinkle with cheese mixture and salt.
  7. Bake for 1-1½ hours until vegetables are completely tender and offer to resistance when pierced with a knife. Remove from oven and allow to rest for 10 minutes.
  8. Just before service, place gratin under broiler to brown top.

summer vegetable gratin recipe

Do you have any garden fresh favorites?

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