Summer Vegetable Gratin

Posted on June 21, 2022

Summer Vegetable Gratin

Are you looking for recipe inspiration? Summer Vegetable Gratin special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Summer Vegetable Gratin What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Summer Vegetable Gratin, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Summer Vegetable Gratin delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Summer Vegetable Gratin is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Summer Vegetable Gratin estimated approx. 1 hour.

Well, this time, let's try it, and vary the Summer Vegetable Gratin yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Summer Vegetable Gratin using 13 ingredient type and 18 manufacturing steps. Here's how to make the dish.

I was looking for a way to use more than one of the fantastic veggies I picked up at the local farmers market.

Ingredients and spices that need to be prepared to make Summer Vegetable Gratin:

  1. vegetable
  2. 3 large Tomatoes
  3. 3 Ears of Sweet Corn
  4. 1 cup Yellow Squash
  5. 1 cup Zucchini
  6. 1 1/2 cup Milk (1% or higher fat)
  7. 1 Egg
  8. 1 tbsp Butter, melted
  9. 1 cup Grated Parmesan, divided
  10. 1/4 tsp cornstarch
  11. 1 cup panko bread crumbs
  12. 1 sea salt or kosher salt
  13. 1 black pepper

Steps to make a Summer Vegetable Gratin

1
Preheat oven to 350.
2
Cut tomatoes into thick slices, aiming for 3 or 4 slices per tomato
3
Lightly salt each side of tomato and lay on cookie sheet fitted with a wire cooling rack to allow tomatoes to drain.
4
Cut corn off the cob.
5
Place corn, milk, cornstarch and 3/4 cup of parmesan in a saucepan over medium heat. Stir frequently to avoid scalding.
6
Slice squash and zucchini thinly.
7
Spray glass 9x13 dish with cooking spray.
8
Arrange zucchini and squash in the bottom of the dish.
9
Pat tomatoes dry with paper towels.
10
Arrange tomatoes slices over zucchini and squash.
11
Beat egg slightly.
12
Add melted butter to beaten egg and mix.
13
Add butter and egg mixture to corn mixture. Blend well.
14
Pour corn mixture over tomatoes. Spread as evenly as possible.
15
Mix panko with remaining parmesan cheese, adding more cheese if desired. Add pepper to taste. Sprinkle mixture evenly over vegetables.
16
Cover dish with foil, bake at 350 for 40-50 minutes until zucchini and squash are easily pierced with fork.
17
Remove foil and place dish under broiler until bread crumbs and cheese begin to brown, about 3 minutes.
18

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