Summer Vegetable Gratin

A Joyful Start

Summer Vegetable Gratin is one of my favorite dishes to make during the sunny months. Every time I prepare this Summer Vegetable Gratin, I’m reminded of the simple joys of fresh, seasonal produce. The vibrant medley of zucchini, eggplant, and tomatoes, layered and topped with gooey provolone and Parmesan cheese, brings a comforting yet light touch to any meal. Inspired by the rustic charm of Provençal cuisine, this dish perfectly embodies the spirit of summer dining.

The Sizzle and the Slice

As I start making this Summer Vegetable Gratin, the kitchen fills with the savory aroma of sautéed onions and bell peppers. The olive oil sizzles in the pan, and I watch as the vegetables soften and caramelize to a beautiful golden hue. Layering the eggplant, zucchini, and tomatoes in the casserole dish feels like an artistic endeavor, creating a colorful tapestry of flavors. The final touch of cheese, bubbling and golden, is always a satisfying moment.

The Oven Magic

The best part of preparing this Summer Vegetable Gratin is seeing it come out of the oven, bubbling and beautifully browned. The smell is absolutely irresistible, and I can’t wait to dive in. Once it’s had a chance to rest, the flavors meld together perfectly, making each bite a delightful combination of creamy cheese and tender vegetables. It’s a dish that brings family and friends together, perfect for a cozy dinner or a lively gathering.

A Dish for All Seasons

Whenever I serve this Summer Vegetable Gratin, it’s always met with enthusiasm. The recipe is a reminder that even simple ingredients can create something truly special. Whether it’s a weeknight meal or a special occasion, this gratin never fails to impress. It’s a true celebration of summer’s bounty, bringing together the best of fresh vegetables and rich, comforting flavors.

Chef’s Notes- Summer Vegetable Gratin

• Layering Tips: When arranging the vegetables, overlap them slightly to ensure even cooking and to help the flavors meld together better. This also creates a more visually appealing dish.
• Sautéing Aromatics: Make sure to cook the onions and bell peppers until they are nicely caramelized. This step adds depth and sweetness to the dish, enhancing the overall flavor.
• Seasoning: Don’t skip seasoning the layers with salt and herbs. It’s crucial for bringing out the natural flavors of the vegetables and the cheese.
• Cheese Variations: If you prefer a different flavor profile, try using Gruyere cheese instead of provolone and Parmesan. It adds a nutty richness to the gratin.
• Serving Suggestion: This gratin is great on its own or served with a side of grilled chicken or fish. It also pairs wonderfully with a simple green salad for a complete meal.
• Texture Variation: For a crunchier topping, mix some breadcrumbs with minced garlic and chopped parsley, then sprinkle over the cheese before baking.

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Summer Vegetable Gratin

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Course: Main Course, Side DishCuisine: French, MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

180

kcal

Resting Time

5

minutes

Total time

1

hour 

20

minutes

Dive into this mouthwatering Summer Vegetable Gratin, a delightful medley of zucchini, eggplant, and tomatoes, topped with melty provolone and Parmesan cheeses. Perfect for a family dinner or a cozy night in, this dish is both healthy and satisfying. The vibrant colors and rich flavors will make it a hit at any table. Inspired by the simplicity of Provençal cuisine, this gratin is a must-try for vegetable lovers!

Ingredients

• Vegetables and Aromatics

• 3 tablespoons extra virgin olive oil divided

• 1 large yellow onion thinly sliced (about 2 cups)

• 1 cup mixed bell peppers (red, orange, or yellow) sliced

• 1/2 pound medium eggplant sliced into 1/4-inch rounds

• 1/2 pound large zucchini sliced into 1/4-inch rounds

• 2 medium tomatoes sliced into 1/4-inch rounds

• 3 cloves garlic peeled and smashed

• Seasonings and Herbs

• 1 1/2 teaspoons salt

• 2 tablespoons fresh parsley chopped

• Cheese Topping

• 2 ounces provolone cheese grated or sliced

• 3 tablespoons Parmesan cheese grated

• Alternative Ingredients:

• Cheese: Gruyere replaces provolone and Parmesan

• Herbs: Basil replaces parsley

• Vegetables: Yellow squash replaces zucchini

• Oil: Avocado oil replaces olive oil

Directions

• Preheat Oven – Set your oven to 350°F and position the rack in the center.
• Sauté Aromatics – Heat 2 tablespoons of olive oil in a nonstick pan over medium-high heat. Add the sliced onions and cook until they start to brown lightly, about 10 minutes.
• Cook Bell Peppers – Add the bell peppers to the pan with the onions and continue cooking until the peppers soften and the onions are well browned, about 5-6 minutes more. While the onions and peppers are cooking, slice the eggplant and zucchini into 1/4-inch rounds. Slice the tomatoes into similar-sized rounds. Spread the cooked onions and bell peppers evenly in a casserole dish. Place the smashed garlic on top. Layer the eggplant, zucchini, and tomato slices on top of the onions and peppers in an alternating pattern.
• Season and Top – Sprinkle with salt and chopped parsley. Top with grated provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the edges where the vegetables meet the dish.
• Bake and Broil – Cover with foil (grease the underside to prevent sticking). Bake for 40 minutes. Remove foil and broil for an additional 5 minutes until the top is nicely browned.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• casserole dish
• Baking sheet

Nutrition Facts

• Calories: 180kcal
• Fat: 13g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 600mg
• Potassium: 450mg
• Carbohydrates: 12g
• Fiber: 4g
• Sugar: 6g
• Protein: 6g
• Vitamin A: 15IU
• Vitamin C: 60mg
• Calcium: 15mg
• Iron: 8mg

FAQs- Summer Vegetable Gratin

Can I use different vegetables for this gratin?

Yes, you can substitute vegetables like yellow squash for zucchini or add mushrooms and spinach. Just ensure that the vegetables are cut to a similar size for even cooking.

How can I make this gratin ahead of time?

You can prepare the gratin up to a day in advance. Assemble it as directed, cover, and refrigerate. When ready to bake, let it come to room temperature before baking as instructed.

Can I freeze this dish?

Yes, you can freeze the gratin. Assemble and bake as directed, then let it cool completely before freezing. To reheat, bake from frozen at 375°F for about 50-60 minutes, or until heated through.

What if I don’t have provolone or Parmesan cheese?

You can substitute with other cheeses like Gruyere or a mix of cheddar and mozzarella. Adjust the quantity to your taste.

Why do I need to cover the gratin with foil during baking?

Covering the gratin with foil helps cook the vegetables evenly without burning the cheese. It also traps moisture, preventing the dish from drying out. Removing the foil during the last few minutes allows the cheese to brown and become crispy.