End of Summer Vegetable Gratin

by Rebecca Sep 12th, 2010 // Recipes, Sides, Veggie Friendly

End of Summer Vegetable Gratin

End of Summer Vegetable Gratin

If you’ve been following us you know that since we started cooking together my kid has gotten pretty awesome about trying new things. I try not to pressure him to do it, but most of the time it just works out that way. Most of the time with one exception: he completely refused to try tomatoes. Until today.

End of Summer Vegetable Gratin

I really don’t know what got into him. I didn’t mention it. I simply suggested he pour the olive oil over these fresh cut veggies.

End of Summer Vegetable Gratin

Then I showed him how to pluck the little leaves of the fresh oregano.

End of Summer Vegetable Gratin

Then we added some torn fresh basil and salt. I turned around to get the baking dish and when I turned back around he had a tomato in his hand headed toward his mouth. I froze in disbelief. After biting in he shook his head “yes” and said “I like it.” !!!!!!!!!! O.M.G. !!!!!!!!!! My only regret is that I didn’t have a camera in hand. I wish I could say that something special about recipe made him try it but I don’t think that’s it. I think he was just ready. Hooray! Here’s how to make this super simple and unbelievably easy gratin …

End of Summer Vegetable Gratin
adapted from this Hungry Cravings recipe

Prep Time: 10 mins  Cooking Time: 25 to 30 mins

Ingredients:
2 medium zucchinis
1 medium yellow squash
3 vine ripened tomatoes
olive oil
1/2 teaspoon kosher salt
10 basil leaves (torn)
4 to 6 sprigs of fresh oregano
1 large clove fresh garlic (pressed)
fresh ground pepper
1/2 cup shredded Parmesan

Preheat the oven to 350 degrees. Cut the zucchini and squash on the diagonal and slice all the tomatoes. Transfer to a large bowl and drizzle generously with olive oil. Remove leaves from oregano and throw into the bowl add torn basil, salt and garlic. Crack fresh pepper on top and toss to coat everything. Grease a baking dish with cooking spray or butter and lay the veggies in overlapping rows from end to end. Sprinkle cheese on top and bake for 25 to 30 minutes or until veggies are cooked and cheese just starts to brown.

End of Summer Vegetable Gratin

summer veggie gratin

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7 Comments on “End of Summer Vegetable Gratin”

  1. 1.) Melissa Jacobson
    September 12th, 2010

    That looks delicious. Hooray for tomatoes!

  2. 2.) Jenny B
    September 12th, 2010

    I am inspired to head to the farmers' market right now so I can make this for lunch!

  3. 3.) Michelle
    September 12th, 2010

    Heh…for some reason my 6-year-old stepdaughter absolutely HATES tomatoes. Hopefully she'll try them again soon and like them, like your son.

  4. 4.) Kristen
    September 14th, 2010

    I made this last night. It made the house smell great and it tasted fabulous! I think next time I make this I will use solely squash/zucchini though, as the texture of the tomatoes didn't do it for me. Also great with fresh mozzarella! Yum! Thanks for the recipe!!

  5. [...] you remember our End of Summer Gratin? My kid loved assembling it and I felt really proud carrying it over our friend’s house for [...]

  6. [...] brought her own garden bounty so I’m using these fresh veggies to make this weeks Swell supper: End of Summer Vegetable Gratin, Parmesan Chicken, a side of pasta, and Strawberry Rhubarb Crumb cake for [...]

  7. 7.) Dina
    July 29th, 2011

    always looking for easy veggie recipes. thanks for this one!

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