Summer vegetable gratin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Leeks |
| 1 | medium | Zucchini |
| 1 | medium | Yellow squash |
| 3 | tablespoons | Olive oil |
| Salt; to taste | ||
| Fresh ground pepper; to taste | ||
| 2 | tablespoons | Plain bread crumbs |
| 2 | tablespoons | Parmesan cheese; grated |
| 1 | Clove garlic; minced | |
| 2 | teaspoons | Fresh thyme |
Directions
Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut the white and light green parts into ¼-inch thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. Slice the zucchini and yellow squash diagonally into ¼-inch thick slices. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste.
Arrange vegetable slices in bottom of pie plate, slightly overlapping them.
In a small bowl, combine bread crumbs, parmesan, garlic, thyme and salt and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.
Makes 4 servings.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 143 Calories (kcal); 11g Total Fat; (67% calories from fat); 3g Protein; 9g Carbohydrate; 2mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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