Summer Vegetable Gratin
When farmers markets are overrun by zucchini and tomatoes, it’s time to whip up a summer vegetable gratin. Resting your summer vegetable bounty on a soft, supple bed of onions and garlic, tucking them in under a later of Reny Picot Fontina, and baking them into tender submission is one of the best ways to showcase summer’s freshness.
2 medium zucchini
2 medium yellow squash
3 to 4 Roma tomatoes
1/4 cup olive oil, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small onion, thinly sliced
5 cloves garlic, minced
1/3 cup grated Reny Picot Fontina
- Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish and set aside.
- Use a mandoline or sharp knife to cut the zucchini, yellow squash, and tomatoes crosswise into 1/4-inch rounds. Place in a large bowl and add the salt, pepper, and 2 tablespoons of the olive oil. Toss to combine and set aside.
- Heat the remaining 2 tablespoons oil in a large pan over medium heat. Add the onions and cook, stirring occasionally, until the onions are tender and lightly browned, about 8 minutes. Stir in the garlic and cook about 2 minutes more.
- Transfer the onion and garlic mixture to the baking dish and spread into an even layer. Place the zucchini, yellow squash, and tomato slices on the onions, arranging them on their sides and alternating the slices as you go. Sprinkle Reny Picot Fontina evenly over the top.
- Bake until the vegetables are tender and the cheese is melted and golden brown, about 35 minutes.
- Garnish with fresh parsley and/or basil and serve.