For the past two or so months I’ve been on the go a lot for work.
Now it seems that for the remainder of the Summer I am grounded as far as travel is concerned [with the exception of a special trip home].
So what does that mean?
I’m hoping to get back into the swing of things.
I want to start cooking at home again. Experimenting with different types of food and flavors. Catch up with friends and family.
Oh and BLOG!
I was welcomed home this past week with a surprising produce delivery [true to form I forgot to cancel it].
Inside were zucchini, squash, potatoes, kale, carrots, cucumbers and oranges.
No better time like the present to start cooking huh?
In addition to being away from home a lot, I’ve been super lazy when it comes to cooking lately.
Not to mention that it has been so hot here in Charlotte, that I didn’t dare turn on my oven.
Luckily this week the temps have dropped a little and some rain has arrived [that we desperately needed].
Not only did I have off from work yesterday, but plans also fell through.
Naturally I took that as an omen that I should start cooking. So I did.
I had this vision of light, gratin laced with fresh vegetables, cheese and crunchy breadcrumbs.
I thought back to that movie ‘Ratatouille’ and how Remy made an actual ratatouille with thinly sliced vegetables layered ever so delicately.
That was my inspiration for this gratin.
Although not exactly the same but it turned out just as I wanted it.
Give it a go with your Summer produce!
Summer Vegetable Gratin
Cook Time: 40 minutes
- Zucchini, 1, thinly sliced
- Yellow Squash, 1, thinly sliced
- Tomato, 1, thinly sliced
- Russet Potato, 1, thinly sliced
- Corn, kernels cut off 1/2 of one cob
- Panko Breadcrumbs, 1/2 cup
- Garlic, 3 cloves, minced
- Onion, 1/2 of one, chopped
- Parmesan Cheese, 1/2 cup, grated
- Extra Virgin Olive Oil, about 3 Tbsp. + 1 Tbsp.
- Salt + Pepper, to taste
Preheat oven to 400 degree F.
Salt sliced squash and place in colander for about 15-20 minutes until slightly softened. Rinse lightly and let drain.
Soak sliced potatoes in cold, salted water for about 20 minutes to release some of the starch. Drain well.
In a bowl combine the breadcrumbs, onions, garlic, Parmesan cheese, onions, salt and pepper. Set aside.
Grease a baking dish, any size will do. Layer the squash, zucchini, tomato and potato around the dish, in any order that you wish. Sprinkle with the corn kernels and top with breadcrumb topping.
Drizzle about 1 Tbsp. of extra virgin olive oil over top the gratin.
Bake for about 40 minutes. Let cool slightly and serve.