End of Summer Vegetable Gratin Recipe | Valerie Bertinelli
This End of Summer Vegetable Gratin recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Cooking tools:
- Baking dish
- Oven
- Baking sheet
- Cooling rack
- Kitchen towel
- Mandoline
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Pastry brush
- Measuring cup
- Kitchen scale
- Stove
Ingredients
- 1 cup thinly sliced shallots
- 1 tablespoon minced garlic
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
- 1 large eggplant, sliced into 1/4-inch rounds
- 1 large yellow squash, sliced into 1/4-inch rounds
- 1 large zucchini, sliced into 1/4-inch rounds
- Kosher salt
- freshly ground black pepper
- 4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
- 1/2 cup shredded fontina
- 1/4 cup grated Parmesan
- 4 large leaves fresh basil, cut into chiffonade
- 1 French baguette or other crusty bread, for serving
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