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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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!
Calories 332 Calories from Fat 181
% Daily Value*
Total Fat 21 g32.9%
Saturated Fat 5.1 g25.6%
Trans Fat 0 g
Cholesterol 16.5 mg5.5%
Sodium 570.9 mg23.8%
Total Carbohydrates 25 g8.3%
Dietary Fiber 6.1 g24.3%
Sugars 12.6 g
Protein 14 g27.5%
Vitamin A 4.5%
Vitamin C 20.3%
*Based on a 2000 Calorie diet
Summer Vegetable Gratin With Panko Bread Crumbs Recipe Video