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The summer's best produce layered, brushed with garlic oil and then baked to perfect tenderness!
The garden is going crazy, and I'm loving checking out the basket of goodies Scott brings in each morning.
We've got cucumbers galore in shades of green and yellow (yes, yellow cucumbers!), slender, aubergine eggplants and an ever evolving supply of green beans and summer squash.
Tomatoes in all sizes and colors as well as sweet and spicy peppers are just beginning to ripen and carrots, fennel and beets won't be far off.
It's the kind of thing that you'd give anything for in the midst of the deep, cold winter and now we're almost over run with this beautiful fresh produce.
I have to laugh when I think about paying a couple dollars for a puny little package of herbs in other seasons and yet now I use them with great abandon and the next day, you'd never know my prolific little plants had been pruned (or as Scott says, "scalped").
A few days ago, after checking the harvest basket, pantry and fridge I decided to make a vegetable gratin. I had shiny purple eggplant, tiny red potatoes, slender green zucchini and small red and gold tomatoes. All I had to do was slice everything thinly, give them a coating of garlic infused olive oil, then have fun layering the veggies concentrically in a tart pan.
I placed the tart pan on a foil-lined sheet pan and covered it snugly with another sheet of foil. Towards the end of baking I removed the top layer of foil and sprinkled the tender veggies with parmesan panko crumbs, then returned the gratin to the oven for just a bit longer to crisp the crumbs.
Allowing the tomatoes to drain for a few minutes on paper towels and baking the gratin in a tart pan with a removable bottom both help keep the finished gratin from being soggy.
Any excess moisture from the vegetables will seep out through the bottom of the pan onto the foil. I love the way it keeps it's shape after removing the outer ring of the tart pan.
If you don't have a garden (this is our first year), no problem. Farmer's markets, roadside stands and supermarkets are bursting with great produce right now. Pick up tomatoes, potatoes, eggplants and zucchini and you'll have fun too making this healthy, delicious gratin. Try to keep the circumference of the veggies around the same size for a pretty presentation.
My mom used to say that once the Fourth of July came, the summer was done. That statement always made me mad because, as a kid, I didn't want the summer to be done. I still don't! But I do have to admit that as I've gotten older, time seem to fly by faster than ever. I'm not done with summer though and hope you aren't either. Let's savor every day that remains and enjoy all the delicious seasonal produce. There are lots more garden-to-table recipes coming, so stay tuned. In the meantime enjoy this healthy, delicious Summer Veggie Gratin!
P.S. Scott and I are headed to Minneapolis tomorrow for a fun blogging adventure and a visit with family. We've rented an Airbnb in the twin cities called "The Mansion". It has lots of great reviews but we'll let you know how it goes!
LOTS OF PEOPLE ASK WHAT KIND OF COOKWARE, SMALL APPLIANCES, CUTLERY, ETC. I USE IN THE KITCHEN. HERE’S WHAT I USED TO MAKE THIS RECIPE.
- For the topping:
- 2 tablespoons grated parmesan cheese
- ¼ cup panko
- 1 teaspoon melted butter
- For the Gratin:
- 2 medium cloves garlic finely minced
- 1 tablesspoon extra virgin olive oil
- 1 tablespoon butter
- 4-6 medium-small red or yellow potatoes sliced thin, about ⅛ inch
- 2 medium zucchini sliced thin, about ⅛ inch
- 1 medium or 2 small Japanese or other thin long eggplants, sliced thin, about ⅛ inch
- 3-4 medium red tomatoes , sliced ⅛ inch thick (I use the Campari size)
- 3-4 medium yellow tomatoes sliced thin, about ⅛ inch (I use the Campari size)
- 1 teaspoon salt
-
Preheat oven to 350˚F. Line a sheet pan with foil. Spray a 10-inch tart pan with a removable bottom with cooking spray or grease lightly.
-
Place sliced tomatoes on several thicknesses of paper toweling and set aside. Allow to drain for 5 minutes.
-
For the topping, combine melted butter, panko crumbs and parmesan cheese in a small bowl. Set aside.
-
Heat butter, oil and garlic in a medium size microwave safe bowl till butter is melted and garlic is fragrant, about 30-40 seconds. Remove bowl from microwave.
-
Add sliced veggies, tomatoes and 1 teaspoon salt to bowl with oil mixture and stir gently to coat. Arrange veggies in a concentric circle around edge of pan then fill in center with remaining veggies. Try to pack the vegetables fairly tightly together. I like to alternate veggies in a repeated pattern but you can arrange them any way you like.
-
Place tart pan with veggies on the prepared sheet pan and cover with another sheet of foil. Bake until potatoes are tender (the potatoes will take the longest to get tender), about 40 minutes, then uncover and sprinkle with the panko mixture. Bake another 10-15 minutes or until crumb topping is a light golden color.
The design of the tart will be much prettier if you try to get all of the veggies approximately the same size in circumference.
Gail says
Your gratin looks beautiful and so does your garden. I would love to make this, does it have to be done in a tart pan or can you use another type of dish?
Chris Scheuer says
Hi Gail,
You can definitely make it in another type of pan, just be sure to drain your tomatoes well (on paper towels) before putting the gratin together.
Enjoy!
Laura | Tutti Dolci says
Just beautiful, this reminds me of ratatouille!
Karen (Back Road Journal) says
Your garden is absolutely wonderful, did Scott build all your raised beds? I remember my own garden, you are right…you’d give anything for the bounty in the midst of winter but in summer it can sometimes be overwhelming. Love your gratin and very clever using to tart pan to leak out some of the juice.
Sandra says
I'm far from done with summer and this gratin is calling my name. Your garden is beautiful and I'm sure there are lots more delicious dishes coming.
Liz says
What a perfect way to utilize the best of the best of your summer harvest. Our yard is lacking in enough sunshine to grow anything but a patch of herbs. I'm envious of your bounty (and of this fabulous gratin).
Donna O says
Any idea why your "pin" button becomes a number after the page loads? I love to pin your beautiful recipes (with the picture), but I can't because the button disappears. Is it something with my computer?
Chris Scheuer says
Thanks so much for alerting us Donna. We'll test it and see if we can duplicate your experience. Technology!
Debra Eliotseats says
What??? The summer is over. Say it isn't so, Chris. Your garden is going great guns. I love this gratin. It would make a perfect summer meal with a green salad. I can't wait to hear about your Air BnB adventure.
Chris Scheuer says
We are having a ball up here Debra! Scott's a little afraid that, when we get home, the tomatoes will be rivaling the trees in height! They seem to love the beds, the soil and the sun!
John/Kitchen Riffs says
We've had pretty good luck with Airbnb -- it's a great way to travel. Certainly bets most hotel rooms! Anyway, this looks wonderful -- great way to use summer's bounty. We love all the veggies we get from our garden, but it's really the herbs and tomatoes that we truly crave. Everything else is a bonus!
Chris Scheuer says
So true John, so true!
Katherine | Omnivore's Cookbook says
Everything here is amazing! The dish, your garden, recipe and photos. Great great job!
Chris Scheuer says
So sweet Katherine, thank you!
Jennifer @ Seasons and Suppers says
What a great way to use all those wonderful vegetables! Beautiful dish and no doubt so delicious 🙂
Chris Scheuer says
Thanks Jennifer! At the rate we're going, we'll have to have a table out in front of our house for neighbors to come by and pick up all the extra produce! It's a great problem to have, isn't it?
Robyn @ Simply Fresh Dinners says
Oh my goodness, look at your garden, Chris! Your gorgeous dish is a shining example of your green thumb and hard work. Love it!
Chris Scheuer says
Thanks Robyn! I have to give all the credit to Scott - It's really been his baby, and he's quite proud of it! He's going to do a series of DIY posts this fall for people who want to try it in their backyards next spring.
Ginny Hartzler says
I love seeing your garden! It is abundant and beautiful! What a green thumb you have. And this is surely your most beautiful dish yet.
Chris Scheuer says
Thanks so much Ginny for your sweet, sweet comment! We are all about "garden to table" recipes now and I'm really getting inspired to cook healthy!
sue|theviewfromgreatisland says
I'm so jealous of that garden, what a treasure. I've been experimenting with gratins like this but mine have always included cheese --- I love that yours is so light, and the way it keeps its shape out of the tart pan!
Chris Scheuer says
We really were surprised about how well it kept it's shape when I lifted it out of the tart pan side. Thanks Sue, we are loving the garden too. Scott is already figuring what fall and winter veggies he can grow - and he's working on an innovative cold frame design too. I call him Macgyver - from the old TV series!
cheri says
Never seen a yellow cucumber before, I bet they are delicious. Your vegetable gratin is the perfect summer meal Chris, such a beautiful dish you created. I always use panko now too, love the texture.
Chris Scheuer says
When they are fully ripe, they're almost golden.
Tricia @ Saving room for dessert says
We love this kind of dish! Sometimes I sauté onions and put them in the bottom of a casserole dish and layer the vegetables on top. I've never thought to add the bread crumbs - great idea and beautiful dish!
Chris Scheuer says
Thanks Tricia! I like your idea too - yum!
Jenna says
I just made something similar Chris, so easy and so pretty! I wish I had thought to top mine with panko, that's a great touch!
Chris Scheuer says
It's fun to have that little bit of crunch, Jenna.
Angie@Angie's Recipes says
You have such a great garden! The gratin must have tasted particularly great with all the veggies from your own garden. Excellent!
Chris Scheuer says
Thanks Angie! We are really enjoying it - so much freshness!