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Summer Vegetable Gratin With Panko Bread Crumbs

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Ingredients
  Yellow squash 2 Medium, cut into 1/2 inch chunks
  Zucchini 2 Medium, cut into 1/2 inch chunks
  Red onion 1⁄2 Large, thinly sliced
  Olive oil 6 Tablespoon, divided in half
  Garlic 2 Clove (10 gm), minced
  Panko bread crumbs 3⁄4 Cup (12 tbs)
  Shredded smoked mozzarella 1⁄2 Cup (8 tbs)
  Shredded parmesan 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
Directions

Preheat oven to 450 degrees.
Spread yellow squash, zuchini, onion and tomatoes on a large jelly roll pan or cookie sheet.
Toss with 3 T. olive oil, spread evenly on the pan and roast for 30-40 minutes until vegetables are tender, slightly darkened and caramelized. To ensure even roasting, toss the vegetables halfway through the roasting time. Remove from oven. Transfer vegetables to a shallow baking pan or individual gratin dishes.
In a medium mixing bowl, combine 3 T. olive oil, bread crumbs, mozzarella cheese, parmesan cheese, garlic and salt. Spread the mixture evenly over the roasted vegetables and return to the oven for 6-7 minutes until the bread crumbs are toasted and the cheese is melted.
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Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Interest: 
Summer, Gourmet, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6
Crunchy fresh vegetables are nutritious and refreshing treats during hot summers. Chef Ginny shows how to make the colorful Summer Vegetable Gratin using a lot of vegetables and just a few seasonings. Great with toasted bread crumbs and grated cheese on the top!

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